Ingredients
500g mixed seafood (shrimp, squid, mussels, scallops) 
200g white fish fillet (tilapia or cod), cut into pieces 
1 cup corn kernels 
2 tomatoes, peeled and crushed 
1 red or green bell pepper, diced 
1 onion, finely chopped 
2 cloves garlic, minced 
1 jalapeño or serrano pepper, finely chopped (optional, for a little heat) 
1/2 cup fresh cilantro, chopped 
1 tbsp. tbsp tomato paste
750 ml fish or vegetable stock 
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
1 lime (juice and wedges to serve) 
Salt and pepper, to taste 
Instructions
Prepare the vegetables:Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, bell pepper, and jalapeño. Sauté for 5 minutes until the vegetables are tender.
Add the tomatoes:Stir in the crushed tomatoes and tomato paste. Simmer for 5 minutes to blend the flavors.
Add spices and broth:Add cumin, paprika, and season with salt and pepper. Pour in broth, bring to a boil, then reduce heat and simmer for 10 minutes.
Add seafood and fish:Add white fish and cook for 5 minutes. Then, stir in seafood and corn. Simmer for another 5-7 minutes, until cooked through.
Adjust seasoning:Add lime juice and half of the fresh cilantro. Mix well.
Serve hot:Serve soup in bowls, garnish with remaining cilantro, and serve with lime wedges and crispy tortillas. 
Tips:
Add Spice: For an even more Mexican flavor, add a pinch of chili powder or ground chipotle.
Crunchy Topping: Sprinkle the soup with avocado chunks or diced cream cheese (like queso fresco).
Additional Info:
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Calories: 320 Kcal per serving
Servings: 4