Seafood Combination Soup Recipe

Inspired by Corona Village Mexican Restaurant

Time30m

Serves4

A combination of shrimp, scallops, tilapia fish, and vegetables in natural juices.

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Frequently paired with

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SO FRESH AND SO CLEAN

Cimarron Blanco, St. George Valley Gin, Lime & Jicama Juices, Salted Cucumber, Cilantro Liqueur

fresh · herbal · citrusy

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Ingredients

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Seafood

7.05 oz (200 g) Shrimp (peeled and deveined)

7.05 oz (200 g) Scallops

7.05 oz (200 g) Tilapia fillet (cut into bite-sized pieces)

Vegetables

1 cup Carrot (diced)

1 cup Celery (diced)

1 medium Onion (chopped)

3 cloves Garlic (minced)

1 medium Bell pepper (diced)

1 cup Spinach (fresh, chopped)

Liquids & Seasoning

4 cups Fish stock or seafood broth

2 tbs olive oil

2 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Dried thyme

1 leaf Bay leaf

Method

Preparation

Prepare the Seafood

Rinse the shrimp, scallops, and tilapia under cold water and pat dry with paper towels. Cut the tilapia into bite-sized pieces.

Chop the Vegetables

Dice the carrot, celery, onion, and bell pepper. Mince the garlic and chop the spinach.

Cooking

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and bell pepper. Sauté for about 5 minutes or until the vegetables are softened.

Add Garlic and Seasonings

Add the minced garlic, salt, black pepper, dried thyme, and bay leaf to the pot. Cook for another minute until fragrant.

Combine Broth and Seafood

Pour in the fish stock or seafood broth and bring to a gentle boil. Once boiling, add the shrimp, scallops, and tilapia. Reduce heat to low and simmer for 10 minutes, until the seafood is cooked through.

Finish with Spinach and Lemon Juice

Stir in the chopped spinach and lemon juice. Cook for an additional 2 minutes until the spinach is wilted.