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Active Time: 25 Minutes
Total Time: 1 Hour
Yield: Serves 8
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| This rich soup from Veracruz coast can be served as an appetizer or as a meal itself. The masa harina is used as a thickner and also gives the soup a distinctive flavor. If it is not available, you can just omit it; the stock will be slightly thinner but this Mexican interpretation of cioppino will be just as delicious. |
RECIPE INGREDIENTS
| 2 lb red snapper or sea bass, cleaned and scaled, with the head and bones reserved |
| 1 sprig fresh thyme |
| 1 sprig fresh oregano |
| 1 1/2 teaspoons salt, or to taste |
| 6 cups water |
| 8 oz small shrimp (prawns), unpeeled |
| 4 dried cascabel chiles or large guajillo chiles, 3 with seeds and stems removed and 1 whole |
| 1 lb tomatoes, peeled, seeded. And roughly chopped |
| 1/3 cup olive oil |
| 1 small onion, grated
1 small onion. Grated |
| 1 large clove garlic, minced |
| 1 lb squid, cleaned, with tentacles removed and cut into 1/4-inch rings |
| 2 tablespoons masa harina (tortilla flour) blended with 1/2 cup cold water |
| 1 small bay leaf |
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DIRECTIONS
Remove the fillets from the fish, skin, and cut into 2-inch pieces. Set aside.
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Put the fish head and bones, the thyme, oregano, salt, and water into a large saucepan and cook over medium heat for 15 minutes. Add the shrimp and cook for 3 minutes. Remove the shrimp and peel. Strain the stock and reserve.
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Soak the 3 seeded chiles in hot water for about 10 minutes to soften. Drain, discard the liquid, and puree the chiles in a blender with 1/2 cup of the reserve stock until smooth. Add the tomatoes and continue to blend until smooth.
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Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for approximately 5 minutes until translucent. Add the tomato mixture and cook, stirring occasionally, until the oil rises to the surface, approximately 10 to 15 minutes.
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Add the remaining fish stock, the fish pieces, squid, and shrimp. Bring the mixture to a simmer.
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Add the masa harina mixture, bay leaf, and the whole chile. Simmer over low heat, stirring occasionally, for 20 minutes, Serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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