Mixed seafood

Who doesn’t like a spicy, tangy and flavorful freshness of the sea? Well, with that in mind and a heavy rain in the backdrop, I wanted something that can rejuvenate my taste buds as well as bring freshness to my blog followers on this rainy day. Mind is a beautiful thing, it can just travel across a million possibilities and then throw just one thing and that is probably what you call an instinct? Yes, I did go with my instinct and made what came to my mind; Caldo de Mariscos (Mexican Seafood Broth). To tell you the fact, this soup has special memories, and I actually had it on a rainy day on the way back after a great swim in a Senote in Playa Del Carmen, Mexico.

I am not claiming any authenticity and neither am going to tell you that this is exactly what this soup tasted like back in Mexico as we will have to substitute a load of ingredients in case you do not find them. But even with all those disclaimers, this recipe is still going to make you happy..happy . So here is my take on Caldo de Mariscos. Needless to say, since it is a soup and the ingredients are carefully used to bring out the freshness, please NEVER try this, if you cant catch hold of fresh seafood. I used prawns, squid, fish and mussels. Though cockles are a must, I coudnt get hold of good fresh ones.

500 grams of mixed seafood (Prawns, cockles, mussels and fish cut in to cubes)
800 ml of chicken stock (you can also use mild fish stock)
4 tablespoon olive oil
2 medium onion chopped
3 large ripe and firm tomatoes (skinned and deseeded)
1 tablespoon smoked chipotle paste (OR use 1 tablespoon of smoked hot paprika)
2 jalepeno chillies diced
6 cloves of garlic chopped
A pinch of thyme
½ teaspoon roasted and ground cumin powder
1 teaspoon coriander powder
2 large potato peeled and cubed in to small
4 tablespoon coriander leaves
Juice of 2 lime

Method

Sauté onion and garlic in a heavy bottomed pan or clay pot (I used Tanyu, Japanese clay pot) until soft. Add thyme, cumin, coriander and the chipotles pasted and saute for another 1 min. Add tomatoes and sauté for another 2 mins and add the stock. Bring it to boil add the potatoes and then simmer it for 20-25 mins. Then add the seafood along with the coriander leaves and simmer it until it comes to a slight boil or 15 mins max. Squeeze in the lime juice mix well and garnish it with coriander leaves.

Categories: Travel Cuisine

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