Caldo
de Mariscos
Seafood
Soup
Forget tacos and burritos, this is some of the best from the Mexican table. If
you like seafood, you’ll love this refreshing soup! If you have access to fresh seafood, by all means add clams, oysters, mussels, lobster, squid or whatever is fresh!
6
plum tomatoes, chopped
1/2
white onion, chopped
3
cloves garlic, finely chopped
1/3-cup
olive oil
1/2
teaspoon Mexican oregano
1/8-teaspoon
ground cumin
Salt
to taste
1/2-teaspoon
black pepper
2
1/2 quarts fish stock
2
dozen medium shrimp, peeled and deveined
1
1/2 pounds red snapper, or sea Bass, cut into chunks
8
large crab claws
Key
lime wedges for garnish
Jalapeno strips for garnish
Puree
the tomatoes, onion, and garlic in a blender. In a stockpot, heat the olive oil
and add the tomato mixture. Cook over medium-low heat until thickened, stirring
often. Add the oregano, cumin, salt, pepper, and fish stock and bring to a boil
over a medium-low heat for 10 minutes. Add the shrimp, fish, and crab claws and
continue cooking for another 10 minutes. Serve immediately. Garnish with fresh
key lime wedges and strips of jalapeno on the side.
Serves
8
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