2 Tbsp. olive oil
1 onion, finely chopped
1 jalapeño pepper, seeded, chopped
4 cloves garlic, chopped
1 bay leaf
1 c. white wine
2 russet potatoes, cut into large cubes
1 can (15 oz.) H-E-B Fire Roasted Tomatoes
1 tsp. cumin
16 oz. low sodium chicken stock
1 8 oz. bottle clam juice
1/2 lb. each clams, mussels, and shrimp
1/2 c. cilantro
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 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 another 4 minutes then add chicken stock and clam juice. 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.
Calories: 130, Total Fat: 5g, Saturated Fat: 0.5g, Sodium: 440mg, Carbohydrates: 9g, Dietary Fiber: 1g, Protein: 12g