Rich’s Sopa De Mariscos (Mexican Seafood Soup)

L'ecole's Note:

Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we’ve also seen shrimp and octopus, or just fish). It could also be adapted to become a “Caldo de Pollo” by substituting chicken!

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• 1 cup onion , chopped
• 2 medium tomatoes , peeled, seeded and chopped
• 2 anaheim chilies , seeded, deveined and cut into strips
• 1 jalapeno pepper , seeded, and deveined and minced
• 2 medium potatoes , peeled and cut into 1-inch cubes
• 3 garlic cloves , minced
• 1 teaspoon cumin seed
• 1 lb fish , cut into small pieces (any white ocean fish will do -- snapper, haddock, flounder, etc. You can also use shrimp or a combin)
• 1⁄3; cup cilantro , chopped
• 1 teaspoon oregano
• 6 tablespoons lime juice (about 1-1/2 limes)
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 bay leaves
• 1 tablespoon olive oil
• water

Directions:

1. With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
2. Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
3. Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
4. Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.