Sopa de Mariscos

Sopa de Mariscos

Yesterday I woke to a knock on the front gate and a troupe were selling fresh prawns and fish from the Oaxcan coast. Three big eskies full from the back of their truck. What luck I was in. So it was off to the markets in San Christobal to buy some ingredients to make one of the world's finest fish soups. This was absolutely incredible tasting.

Method

For the stock, place all ingredients into a large pot of water and simmer for 2 hours. Drain and set aside.

For the soup, cook the tomatillos in water for an hour or until really reduced to minimise the bitter flavour. When ready mix into the fish stock and add the guero chiles, cook for a further 20 mins with peeled and chopped squash. In the last minutes add the fish and prawns, serve with panela cheese on the top.

Ingredients

  • For the stock
  • prawn heads and shells from 1kg of fresh prawns
  • bones and head of a large big fresh fish
  • handfull of thyme
  • handfull of coriander
  • handfull oregano
  • one onion roughly chopped
  • 6 cloves garlic
  • 1 ancho or poblano chile
  • dash of salt
  • enough water to cover
  • For the soup
  • 1 kg fresh prawn meat
  • small chunks of fresh fish from a big 1kg whole fish
  • 1 kg tomatillos
  • handfull small guero chiles
  • panela chees for serving
  • 4 small squash

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