Mexican soup with salsa

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


60 ml (¼ cup) olive oil

1 large onion, chopped

1 large celery stalk, chopped

3 garlic cloves, crushed

2 small thin red chillies, deseeded and finely chopped

200 ml (7 fl oz) fish stock

800 g (1 lb 12 oz) tinned chopped tomatoes

2 bay leaves

1 teaspoon dried oregano

1 teaspoon caster (superfine) sugar

2 large cobs of corn, kernels removed

500 g (1 lb 2 oz) halibut fillets, skinned

2 tablespoons chopped coriander (cilantro) leaves

juice of 2 limes

12 prawns (shrimp), peeled and deveined, tails intact

8 scallops, cleaned

12 clams, cleaned

125 g (½ cup) thick (double/heavy) cream


½ small avocado

1 tablespoon coriander (cilantro) leaves

finely grated zest and juice of 1 lime

½ small red onion, finely chopped

Fish substitution

swordfish, kingfish, snapper


1. Heat the oil in a large saucepan. Add the onion and celery and cook over medium heat for 10 minutes, stirring now and then. Add the garlic and chilli to the pan and cook for 1 minute, stirring. Add the fish stock and tomatoes and break up the tomatoes in the pan using a wooden spoon.

2. Stir in the bay leaves, oregano and sugar and bring to the boil. Allow to bubble for 2 minutes, then reduce the heat to low and gently simmer for 10 minutes. Cool for 5 minutes, remove the bay leaves, then tip the tomato mixture into a food processor or blender and whiz until fairly smooth, but not completely so. Alternatively, push the mixture through a coarse sieve or mouli by hand.

3. Return the tomato sauce to the saucepan and season with salt. Add the corn kernels and bring back to the boil. Reduce the heat to a simmer to cook for 3 minutes, or until the kernels are just tender. Cut the fish into large chunks.

4. Stir the coriander and the lime juice into the sauce, add the fish to the pan, then simmer gently for a minute. Add the prawns and scallops and scatter the clams on the top. Cover with a lid and cook gently for a further 2–3 minutes, or until the seafood is opaque and cooked through, the prawns have turned pink and the clams have steamed open. Discard any clams that have not opened by now.

5. While the fish is poaching, make the salsa. Chop the avocado into small cubes and mix with the coriander, the lime zest and juice, and red onion and season with salt and pepper. Before serving, stir the cream into the soup, ladle into deep bowls and top with salsa. Serve with sourdough.