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Seven Seas Soup |
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Serves: 6 Print this Recipe(Caldo de Siete Mares) Category: Fish Soups Makes 6 to 8 servings Two to three times each year, Dorothy and Frank Davis, my sister and her husband, drive from their home in northern California to their second home on Mexico's Baja peninsula. They have favorite food stops along the way in Mexico, often eating Seven Seas Soup, and gave me this version from Ensenada's port-side restaurants, where it appears on most menus. The kind of fresh seafood varies according to what's available, as long as the total is seven (but who's counting?). Home cooks can make their own fish stock or use chicken broth as a base for the soup. Serve as a main dish with crusty rolls and squeeze the fresh lime juice into the soup just before eating. 8 cups Basic Fish Stock or canned chicken broth 1/4 cup olive oil 1 large white onion, chopped 4 cloves garlic (large), finely chopped 1 (16-ounce) can diced tomatoes, pureed in a blender 1 cup dry white wine 1 1/2 teaspoons dried oregano (Mexican variety preferred), crumbled 1 teaspoon ground cumin 1 teaspoon salt, or to taste 1/2 teaspoon crushed red pepper 24 small clams, scrubbed and rinsed 3/4 pound large shrimp (12 to 15), peeled and deveined 1 pound skinless boneless fish fillets (4 different kinds--such as halibut, snapper, cod, mahimahi--cut into 1-inch pieces) 8 sea scallops, cut into quarters 1/2 cup loosely packed chopped fresh cilantro Lime wedges 1. Prepare the fish stock, if making homemade. Then, in a large pot, heat the oil over medium heat and cook the onion, partially covered, stirring frequently, until tender, about 6 to 8 minutes. Add the garlic, broth, tomatoes, wine, oregano, cumin, salt, and crushed pepper. Bring to a boil, reduce the heat to low, cover and simmer 20 minutes to blend the flavors. 2. Add the clams to the soup. Cover the pot and cook until the shells open, about 8 minutes. Discard any that do not open. Add the shrimp, fish pieces, and scallops. Simmer until the seafood is just cooked through, 4 to 5 minutes. Stir in the cilantro. Adjust seasoning. Serve with lime wedges. 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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