Seafood, tomato & garlic soup

The ingredient of Seafood, tomato & garlic soup

1. 1.5L (6 cups) Massel vegetable liquid stock
2. 1 small brown onion, finely chopped
3. 3 large garlic cloves, finely chopped
4. 2 sprigs fresh oregano
5. 1 sprig fresh thyme
6. 1 400g can diced tomatoes
7. 2 tablespoons finely chopped drained bottled jalapeno chillies (Sandhurst brand)
8. Salt & freshly ground black pepper
9. 150g firm white fish fillet like ling, snapper or barramundi, cut into 2cm pieces
10. 12 large green prawns, peeled leaving tails intact, deveined
11. 1 (about 150g) cleaned squid hood, cut into 2cm pieces, inside surface scored
12. 2 tablespoons chopped fresh coriander

The instruction how to make Seafood, tomato & garlic soup

1. Combine stock, onion, garlic, oregano and thyme in saucepan. Bring to boil over high heat. Reduce heat, cover, and simmer for 10 minutes.
2. Add the tomatoes and chillies. Simmer, covered, for 10 minutes. Taste and season.
3. Add the fish, prawns and squid. Simmer, uncovered, for 10 minutes or until the fish flakes, the prawns curl and turn pink, and the squid turns opaque.
4. Ladle soup into serving bowls and serve sprinkled with coriander.

Nutritions of Seafood, tomato & garlic soup

calories: 136.947 calories
fatContent: 2 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 5 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 23 grams protein
cholesterolContent: 153 milligrams cholesterol
sodiumContent: 1302.01 milligrams sodium