    Seafood Broth (Caldo de Mariscos)
Wednesday, 15 April 2009
DescriptionA Recipe From:Mexican Modern New Food From Mexico
by Fiona Dunlop
Photographs by Jean-Blaise Hall IngredientsAt a glance
Cuisine
Mexican
Ingredient
Seafood
Cooking Method
Boil
Simmer
Meal/Course
Lunch
Dinner
Appetizer/Hors d'oeuvre
Side Dish
Main Course
Serves
4
1 tbsp olive oil 1 large onion, peeled and chopped 2 jalapeño chilies, seeded, deveined, and sliced, or 2 oz. (55g) canned jalapeños in escabeche (pickled chilies) 2 garlic cloves, peeled and crushed 3 medium tomatoes, seeded and chopped 1 bay leaf salt, to taste 14 oz (400g) fresh raw shrimp, shelled 10 1/2 oz (300g) fresh raw crayfish 1 lb 5 oz--1 lb 9 oz (600-700g) trout filet, cut into chunks juice of 1 lime
Methods/stepsHeat the oil in a large saucepan, then add the onion, jalapeño chilies, garlic, and tomatoes. Fry over low heat until the onion has softened and the tomato has become a pulp. Add 1 3/4 pints (1 liter) of water, the cilantro, bay leaf, and some salt. Cover with a lid and slowly bring to a boil. Carefully drop the seafood and trout into the broth and simmer with the lid on for 10 minutes or until cooked all the way through. Before serving, remove the bay leaf and add the lime juice. Reviews |
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Additional Tips
Rumored to cure any sailor's hangover, this soup is pure comfort, packed with tangy flavor and hot chili. The most important stage is the correct preparation of the broth and the jalapeño chilies. Use any seafood you wish, but make sure it is absolutely fresh.