Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 medium tomatoes peeled, seeded, and chopped
- 1 medium jalapeño pepper seeded and minced
- 2 medium potatoes peeled and cut into 1-inch cubes
- 1 cup carrots diced
- 5 cups low-sodium chicken broth
- 1 bay leaf
- 3/4 teaspoon dried oregano
- salt and pepper to taste
- 12 ounces white fish fillets such as cod, snapper or haddock, cut into chunks
- 8 ounces shrimp peeled and deveined
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro chopped, plus more for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; cook until the onion becomes translucent, about 3 minutes.
- Stir in the chopped tomatoes and minced jalapeño. Cook for about 3 minutes until the tomatoes soften.
- Add the cubed potatoes and diced carrots to the pot. Pour in the chicken broth and add the bay leaf, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20-30 minutes until the vegetables are tender.
- Gently add the white fish chunks and shrimp. Simmer for 5-10 minutes until the seafood is cooked through.
- Remove the bay leaf. Stir in the lime juice and chopped cilantro. Adjust salt and pepper to taste, then serve the soup hot, garnished with additional cilantro.
