16 oz. low sodium chicken stock
1 8 oz. bottle clam juice
1 c. white wine
1 onion, finely chopped
4 cloves garlic, chopped
1 can (15 oz.) H-E-B Fire Roasted Tomatoes
1 jalapeno pepper, seeded, chopped
1 tsp. cumin
1 bay leaf
1/2 lb. each clams, mussels, and shrimp
2 each russet potatoes, cut into large cubes
1/2 c. cilantro
2 Tbsp. olive oil
1/4 c. lime juice
Place a large soup pot over a Medium-High heat. Heat oil. Add in onion, jalapeno, garlic, and bay leaf. Cook for 4 minutes, stirring constantly, and then add in the 1 cup of white wine. Let simmer for 2 minutes.
Add in potatoes, canned fire roasted tomatoes, and cumin. Cook for another 4 minutes then add in the remaining liquids. Bring to a simmer until potatoes are cooked through, approximately 6 minutes.
Once potatoes are done add in the seafood, cilantro, and lime juice. Cook until mussels and clams open.
Serve with crusty bread.
Calories: 130, Total Fat: 5g, Saturated Fat: 0.5g, Sodium: 440mg, Carbohydrates: 9g, Dietary Fiber: 1g, Protein: 12g