Peruvian Fish Soup

While browsing in one of the local grocery stores, (what? you don't do that?) I saw a bag of frozen mixed seafood. I love all kinds of seafood, but I don't cook it very often, so I started looking for recipes where I might use this little bag of goodies. This recipe is from Good Housekeeping.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  tablespoon  vegetable oil
• 1  medium onion, chopped
• 1  serrano peppers or 1  jalapeno chile, seeded and finely chopped
• 2  clove(s) garlic, crushed with press
• 1  teaspoon ground cumin
•  clam juice
• 1 (14 1/2ounce) can diced tomatoes, drained and juice discarded
• 2  cups water
• 1  lb  red potatoes, cut into 1-inch chunks
•  salt
• 2  limes
• 1 1⁄2 lbs cod fish fillets, cut into 1-inch chunks
• 1⁄2 lb  medium scallops, each cut horizontally in half
• 1⁄2 lb  cleaned squid, bodies sliced crosswise into 1/4-inch-wide rings and tentacles cut into pieces if large
• 1⁄4 cup  loosely packed fresh cilantro leaves, chopped

Directions

1. In 6-quart saucepot, heat oil on medium until hot. Add onion and serrano; cook 8 to 10 minutes or until lightly browned and tender, stirring occasionally. Stir in garlic and cumin; cook 1 minute, stirring constantly.
2. Stir in clam juice, tomatoes, water, potatoes, and 3/4 teaspoon salt; cover and heat to boiling on medium-high. Reduce heat to medium-low and simmer, covered, 8 to 10 minutes or until potatoes are just fork-tender.
3. Meanwhile, cut 1 lime lengthwise in half. Cut 1 lime half in half again and remaining lime into 6 wedges to make 8 wedges in all; set aside.
4. Add cod and remaining lime half to saucepot; cover and cook 5 minutes. Add scallops and squid; cover and cook 1 minute.
5. Remove saucepot from heat. With tongs, remove lime half, squeezing juice into soup. Stir in chopped cilantro, and serve with reserved lime wedges. Makes about 11 1/4 cups.