Seafood, Garlic + Tomato Soup

This hearty soup is a perfect meal for seafood lovers. You can choose the type of seafood you prefer so feel free to use mussels or scallops instead of the prawns or squid.  You can make the stock using organic vegetable broth powder if you like. 

Ingredients
1 tablespoon olive oil
1 small brown onion, finely chopped
1.5L (6 cups) organic vegetable liquid stock
3 large garlic cloves, finely chopped
2 sprigs fresh oregano
1 sprig fresh thyme
400g can diced tomatoes
2 tablespoons finely chopped drained bottled jalapeno chillies
Salt & freshly ground black pepper
150g firm white fish fillet like cod, snapper or barramundi, cut into 2cm pieces
12 large green prawns, peeled leaving tails intact, deveined 
1 (about 150g) cleaned squid hood, cut into 2cm pieces, inside surface scored
2 tablespoons chopped fresh coriander

Method
1  Heat the oil in a large saucepan. Add onion and cook, stirring often, for 5 minutes to soften.
2  Add stock, garlic, oregano and thyme to saucepan. Bring to boil over high heat. Reduce heat, cover, and simmer for 10 minutes.
3  Add the tomatoes and chillies. Simmer, covered, for 10 minutes. Season with pepper.
4  Add the fish, prawns and squid. Simmer, uncovered, for 10 minutes or until the fish flakes, the prawns curl and turn pink, and the squid turns opaque.
5  Ladle soup into serving bowls and serve sprinkled with coriander.

Serves 6