SEAFOOD SOUP
Seafood broth has various versions and is sometimes referred to as a seafood casserole, particularly when served in small clay pots. Some variations include adding Manchego cheese, which melts from the broth’s steam, creating a delicious and creamy cheese layer.
INGREDIENTS
- 400g piece of fish, cut in half (you can use any fish or even steak)
- 500g clean jaiba (crab), cut in half or left whole
- 150g clean prawns (with shell but no heads)
- 300g jitomates (tomatoes)
- 30g chile jalapeño
- 150g white onion
- 50g garlic cloves
- 10g golden corn tortilla (fried in oil)
- 10g epazote (can be substituted with cilantro)
- 20ml vegetable oil
- Salt to taste
- Pepper to taste
- Water as needed
- (Optional) Octopus: If using, cook beforehand in boiling water with laurel leaves, salt, and black pepper until tender, then cut into bite-sized pieces.
PREPARATION
- In a medium frying pan over medium heat, add half of the oil. Seal the fish on both sides for a few seconds to prevent it from falling apart and to enhance the flavor. Remove and set aside.
- In the same pan, roast the jitomates, garlic, and onion until the skin of the jitomates appears burnt. Set aside.
- Fry the tortilla until golden (be careful not to burn it). This will help thicken the broth. (Optional)
- Blend the roasted jitomates, garlic, onion, and jalapeño with a bit of water (you can use fish or seafood broth). Add salt and pepper to taste, then add the tortilla and blend again.
- Pour the thick sauce into a pot with a bit of oil. Cook over medium-high heat until it starts to boil and darkens slightly, about 3 minutes.
- Add the seafood, starting with the ones that have thick shells (e.g., river shrimp or prawns and jaibas). Cook over medium-low heat for 10 minutes until they start to release their flavor. When they change from blue to a red tone, they are cooked.
- Add water to the pot, cover, and let it boil for 20 minutes.
- Add the rest of the ingredients, such as fish, shrimp, and octopus (if using). Continue to cook for another 10 minutes.
- Adjust seasoning to taste. Serve with handmade tortillas, Mexican sauce (pico de gallo or your preferred type), and lemon juice.
Enjoy your seafood soup!