Caldo de marisco (seafood soup)

spicey yet mild, sweet yet sour, lovely and delicious.

Ingredients

• RYVITA^® Sweet Chilli Thins
• 1 pound shrimp (peeled, cleaned, and deveined)
• 1 pound firm white fish (such as cod or halibut, de-boned and cut into medium-sized chunks)
• 3-4 carrots (peeled, and cut into small pieces)
• 3-4 large potatoes (peeled, and cut into small pieces)
• 3-4 celery stalks (cut into small pieces)
• ½ white onion (minced)
• 1 cup roughly-chopped corriandar
• 2-5 finely minced chilis (to taste)
• 2 tsp dried chili flakes
• 1 clove garlic, 1 lime
• 1-2 tablespoons olive oil
• Salt and pepper to taste

Method

Fill a very large pot half-full with water. Add the potatoes, carrots, and celery. Cook for about 15 minutes over medium heat until soft. Remove from heat, strain and set to one side.

Toast chilis in a hot skillet. Once browned, add chilies to a medium-sized pot of water. Cook over medium heat to soften them. Once chilies are soft, remove from heat. (But save the water) Clean all seeds and veins out of chilies. Wash and place each cleaned and washed chiles in the bowl of a food processor (add chili flakes). Add garlic and about ½ cup of the chile-water. Process chiles, water, and garlic until smooth.

Add 1-2 tablespoons olive oil to a medium sized skillet over medium heat and let heat for about 1 minute. Carefully pour the chile mixture into the hot oilLet the chile mixture thicken over medium heat for about 5-10 minutes.

In separate pot, cook shrimp until pink (about 7 minutes). Remove pot from heat but leave shrimp in water.

Add vegetables and thickened-chile mixture to the pot of shrimp. Let cook for about 5 minutes. Add minced onion and chopped corriandar. Stir together.

Add the chunks of fish to the same pot. Let cook for about 15 minutes, and add salt to taste.

Squize lime juice in just before serving, add a couple of slices of lime to garnish. Serve with Sweet Chili thins for an extra umpf.