Peruvian Fish Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Seafood takes top honors in this throw-it-in-the-pot Peruvian Fish Soup. The classic South American flavors of onion, chile pepper, and lime blend beautifully with a rich combination of scallops, squid, cod, and potatoes.
Ingredients
- 1 tbsp. vegetable oil
- 1 medium onion
- 1 serrano or jalapeño chile
- 2 clove garlic
- 1 tsp. ground cumin
- 2 bottle clam juice
- 1 can diced tomatoes
- 2 c. water
- 1 lb. red potatoes
- 2 limes
- 1 1/2 lb. cod fillet
- 1/2 lb. medium scallops
- 1/2 lb. cleaned squid
- 1/4 c. loosely packed fresh cilantro leaves
Instructions
- In 6-quart saucepot, heat oil on medium until hot. Add onion and serrano; cook 8 to 10 minutes or until lightly browned and tender, stirring occasionally. Stir in garlic and cumin; cook 1 minute, stirring constantly.
- Stir in clam juice, tomatoes, water, potatoes, and 3/4 teaspoon salt; cover and heat to boiling on medium-high. Reduce heat to medium-low and simmer, covered, 8 to 10 minutes or until potatoes are just fork-tender.
- Meanwhile, cut 1 lime lengthwise in half. Cut 1 lime half in half again and remaining lime into 6 wedges to make 8 wedges in all; set aside.
- Add cod and remaining lime half to saucepot; cover and cook 5 minutes. Add scallops and squid; cover and cook 1 minute.
- Remove saucepot from heat. With tongs, remove lime half, squeezing juice into soup. Stir in chopped cilantro, and serve with reserved lime wedges. Makes about 11 1/4 cups.
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