Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 red bell pepper, seeded and diced (about 1 cup / 150g)
  • 1 jalapeno pepper, seeded and minced (optional, for heat)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) cod or halibut fillet, cut into 1-inch pieces
  • 1/2 pound (225g) mussels, scrubbed and debearded
  • 1/2 pound (225g) scallops, patted dry
  • 6 cups (1.4 L) fish or seafood stock (or chicken stock if unavailable)
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) dry white wine (e.g., Sauvignon Blanc) - optional
  • 2 tablespoons (30g) all-purpose flour
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. In the Dutch oven, heat olive oil over medium heat. Sauté onion, garlic, bell pepper, and jalapeno (if using) until softened. Add oregano, smoked paprika, cayenne (if using), salt, and pepper.
  2. If using white wine, deglaze the pot by pouring it in and scraping up any browned bits. Cook for 1-2 minutes. Sprinkle in flour and cook for another minute, stirring constantly.
  3. Gradually whisk in the fish or seafood stock until smooth. Bring to a simmer.
  4. Add the cod/halibut. Simmer for 5 minutes. Then add the shrimp, mussels, and scallops. Cook until the shrimp is pink and opaque, the mussels have opened (discard any that don't open), and the scallops are cooked through (about 3-5 minutes).
  5. Reduce heat to low and gently stir in the heavy cream. Do not boil. Heat through, about 2 minutes.
  6. Taste and adjust seasonings as needed.
  7. Ladle into bowls and garnish with fresh cilantro and lime wedges. Enjoy your Creamy Dreamy Seafood Fiesta Soup (Sopa Cremosa Mariscos)!