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Coastal Seafood Soup |
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Serves: 8 Print this Recipe(Caldo de Mariscos) Category: Fish Soups Seafood soups are popular all along Mexico's extensive coastlines, and they contain whatever fish comes from the region. This tasty soup is from Acapulco. Maggi is a popular and common seasoning concentrate frequently used by Mexican cooks throughout the country. It is widely available in supermarkets in the United States. Or you can substitute Worcestershire, which Mexicans call English sauce. 3/4 pound medium shrimp in the shell (14 to 17) 3 green onions, cleaned and cut into 1-inch pieces 1 rib celery, cut into 1-inch pieces 1 medium carrot, cut into 1-inch pieces 1 sprig parsley 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1 bay leaf 1/2 cup dry white wine 1/2 teaspoon salt 3 tablespoons olive oil 1 large white onion, chopped 6 cloves garlic (medium), thinly sliced 4 medium tomatoes, peeled, seeded, and finely chopped 1 teaspoon Maggi seasoning extract or Worcestershire sauce 2 small new potatoes, peeled and cut into 1/2-inch dice 1 jalapeño pepper, seeded, veins removed, and finely chopped 2 (14 1/2-ounce) cans reduced-sodium chicken broth 1 pound white fish fillets, such as cod, snapper, or sea bass, cut into 1-inch pieces 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, or to taste Chopped fresh cilantro 2 fresh limes, cut into wedges 1. Peel the shrimp and reserve the shells in a medium nonreactive saucepan. Devein the shrimp, and cut each shrimp crosswise into thirds. Put the cleaned shrimp into a bowl, cover and refrigerate. To the pan with the shrimp shells, add the scallions, celery, carrot, parsley, oregano, bay leaf, wine, salt, and 2 1/2 cups of water. Bring to a boil, uncovered, over high heat. Reduce the heat to low, and simmer, covered, 10 minutes. Pour the broth through a strainer placed over a medium bowl, pressing on solids to extract all the juices. Discard the solids. Set the broth aside. 2. In a large saucepan, heat the oil over medium heat. Add the onion and garlic. Cook, over medium heat, stirring, until the onion begins to brown, 3 to 4 minutes. Add the tomatoes and Maggi. Cook, stirring frequently, until the tomato juices have cooked away, 4 to 5 minutes. 3. Add the potatoes, jalapeño, chicken broth, and the reserved shrimp broth. Partially cover, and cook over medium-low until the potatoes are tender, 6 to 8 minutes. Add the fish and shrimp. Cook until the fish is opaque, and the shrimp are pink and curled, 3 to 4 minutes. Add the salt and pepper. Serve the soup sprinkled with cilantro. Pass lime wedges at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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