Sopa de Mariscos (Mexican Seafood Soup)

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic
• 1 large onion
• 4 large tomatoes
• 2 large bell pepper
• 1 pound shrimp
• 1 pound clams
• 1 pound mussels
• 1 pound fish
• 0.5 cup cilantro
• 3 tablespoons lemon juice
• 1 large avocado
• 1 cup quinoa

Instructions

1. 1Preheat a large pot over medium heat and add olive oil, finely chopped garlic, and diced onion. Saute until the onion is translucent.
2. 2Add chopped tomatoes and bell peppers to the pot. Cook until vegetables soften.
3. 3Pour in water (or seafood stock) to the pot, bringing it to a boil.
4. 4Rinse the quinoa under cold water and add it to the pot. Reduce heat to a simmer.
5. 5Season the soup with salt, pepper, and lemon juice. Allow it to simmer until quinoa is cooked, about 15 minutes.
6. 6Clean the seafood (shrimp, clams, mussels, and diced white fish) and add it to the pot. Cover and cook until the shellfish open and the fish is cooked through, about 10 minutes.
7. 7Discard any shellfish that do not open. Adjust the seasoning if necessary.
8. 8Serve hot, garnished with fresh cilantro and avocado slices.
9. 9For an extra touch of freshness, squeeze additional lemon juice over each serving.