Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute, releasing its fragrant aroma.
Stir in the chopped tomatoes and minced jalapeño pepper. Cook for another 3-4 minutes, allowing the tomatoes to break down slightly. Next, add the diced potatoes and carrots, 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 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 tender, gently stir in the chunks of white fish and shrimp. Allow the soup to simmer for another 5-7 minutes, or until the seafood is cooked through and opaque.
Remove the pot from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary.
Ladle the Sopa De Mariscos into bowls and garnish with additional cilantro for a fresh touch. Serve hot and enjoy with crusty bread or tortilla chips for dipping.
