Soups



Seafood Soup with Potatoes and Red Chile | Print |
(4 votes, average 4.75 out of 5)

 

seafood_soup2

 

Makes 12 cups, serving 6 as a main dish

 

  • 1 tablespoon vegetable or olive oil
  • 3 cups (1 ½ 16-ounce jars) Frontera Roasted Tomato or Frontera Guajillo Salsa
  • 2 quarts rich-tasting chicken or fish broth
  • 1 bottle (12 ounces) Negra Modelo Beer
  • 8 small (about 1 pound) red-skin boiling potatoes, scrubbed and cut into 8 wedges
  • 1 cup chopped fresh cilantro (you’ll need about 2 small bunches)
  • 1 pound (about 3 dozen) tightly closed fresh mussels
  • 1 pound halibut filet, cut into 1 – 1 ¼ inch cubes
  • 1 pound medium-large (about 24) shrimp with tail-on, peeled and deveined
  • Salt, about ½ teaspoon for salted broth, 1 teaspoon for unsalted broth
  • 1 small white onion, finely chopped
  • A couple of limes, cut into wedges, for garnish
  • Crushed red pepper flakes (optional)

 

  1. Heat the oil in a large soup pot over medium. Add the salsa and cook, stirring frequently, until reduced to the consistency of tomato paste, 5 to 10 minutes. Stir in the broth and potatoes. Partially cover and simmer over medium-low heat until the potatoes are just tender, about 15 minutes.

  2. At a simmer, stir in half of the cilantro and the mussels, re-cover and let cook until the shellfish open, about 5 minutes (if the liquid begins to boil too vigorously, reduce the heat a little). Stir in the fish and shrimp, simmer 1 minute, re-cover remove from the heat and let stand 3 minutes.

  3. While you’re waiting, scoop the onion into a small strainer, rinse under cold water, shake off the excess liquid and mix (still in the strainer) with the remaining chopped cilantro. Taste the shellfish stew and season with salt, then ladle it into warm bowls. Top each serving with a generous sprinkling of the onions and cilantro, and serve with wedges of lime (which have been dipped in crushed red pepper flakes) for each guest to squeeze in.

 

 

Add comment


Security code
Refresh