Smoky Seafood & Chorizo Soup
Spanish-inspired, with shrimp, lemon & parsley
Allergens:
Crustaceans
•Fish
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
½ pack
Diced tomatoes with garlic & onion
1 piece
Bay leaf
½ piece
Romano pepper
5 g
Fresh flat leaf parsley
(May be present Celery)
40 g
Shrimp
(Contains Crustaceans)
½ piece
Cod fillet
(Contains Fish)
¼ piece
Lemon
75 g
Jasmine rice
25 g
Diced chorizo
Not included in your delivery
½ tablespoon
Olive oil
250 milliliters
Low sodium fish stock
½ teaspoon
[Reduced salt] soy sauce
½ teaspoon
Sugar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2781 kJ
Calories665 kcal
Fat22.5 g
Saturated Fat8.7 g
Carbohydrate80 g
Sugar16.5 g
Dietary Fiber11.9 g
Protein31.5 g
Salt4.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Soup pan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 - 12 minutes, then drain and set aside.
- Cut the Romano pepper into strips.
- Heat the olive oil in a soup pot over medium-high heat.
- Fry the Romano pepper and diced chorizo for 3 minutes.
2
- Meanwhile, prepare the stock.
- To the soup pot, add the stock, diced tomatoes, bay leaf, soy sauce and sugar.
- Bring to a boil and continue cooking until serving.
Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 240g of vegetables!
3
- Cut the fish into smaller pieces.
- Melt the butter in a frying pan over medium-high heat and fry the fish with the shrimp for 2 - 3 minutes, or until done. Season to taste with salt and pepper.
- Meanwhile, cut the lemon into six wedges and finely chop the parsley.
- Deglaze the fish with the juice of one lemon wedge per person, then stir in half of the parsley.
4
- Take the bay leaf out of the soup and discard.
- Serve the rice in bowls and pour over the soup.
- Top with the fish and the shrimp.
- Garnish with the rest of the parsley and serve the rest of the lemon wedges alongside.