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
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.