In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and continue to sauté for another minute until fragrant.
Next, stir in the chopped tomatoes and minced jalapeño pepper. Cook for about 3-4 minutes, allowing the flavors to meld together. Add the diced carrots and cubed potatoes, stirring well to combine.
Pour in the low-sodium chicken broth and add the bay leaf and dried oregano. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes and carrots are tender.
Once the vegetables are cooked through, add the chunks of white fish and shrimp to the pot. Let the soup simmer for an additional 5-7 minutes, or until the fish is cooked through and the shrimp are pink and opaque.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Ladle the Sopa de Mariscos into bowls and garnish with extra cilantro. Serve hot with lime wedges on the side for an extra zesty kick!
