04/11/2019
Seafood soup (Caldo de mariscos )
INGREDIENTS:
* 14 oz. Red snapper or any type of fish, of medium size and cut in half
* 16 oz. Cleaned blue crab,
* 6 oz. Fresh shrimp peeled
* 10oz chopped clams
* 16 oz. Mussels
* 10 oz. Tomatoes
* 1 Jalapeño pepper
* 5 oz. White onion
* 10 oz carrots
* 2 oz. Garlic Cloves
* 2 corn on the cob
* 1/4 cup parsley
* 1/4 cup cilantro
* 1-1/2 Tbsps. Vegetable oil
* Salt and pepper to taste
* Water, as needed ( about 6 cups)
* 1 tbsp Old bay seasoning
* 1 tsp chili flakes
* 10 oz scallops
PREPARATION:
1. Place a medium-size frying pan over medium heat and pour in half of the vegetable oil. Add the fish and sear for a few seconds, just enough to seal it on both sides. This step will give the fish a better flavor, as well as keep it from falling apart when it’s in the soup. After you’ve seared the fish, set aside.
2. Roast the tomato, garlic, and onion in the same frying pan until the skin of the tomato (and only that of the tomato) is slightly charred. Afterward, set all these ingredients aside.
3. Using your blender, blend the tomato, onion, garlic, and jalapeño pepper with a little bit of water.Add salt and black pepper to your liking,
4. Once all the ingredients are mixed and you have a fine sauce, fry it with a little bit of vegetable oil in a pot at medium-high heat. Cook for about three minutes or until the sauce acquires a darker color. It is at this moment that you add the seafood.
6. Continue cooking for about 10 minutes at medium-low heat so that these ingredients can release their flavors . It is at this point that you add more water and place a lid on the pot. Let it continue to boil for another 20 minutes.
7. After the 20 minutes, uncover the pot and add the rest of the ingredients: the fish, shrimp, and herbs. Let simmer for another 10 minutes. Taste again, and make any adjustments to your liking. Serve the soup with a white rice,cilantro, sliced jalapeños and limes
