7 Seas Soup Recipes

CALDO SIETE MARES (SEAFOOD SOUP)

Steps:

• Preheat a large griddle or comal for a few minutes at medium heat.
• After a few minutes, add the tomatoes, half of the onion(dice the other half and reserve) and cloves of garlic with skins on. On one side of griddle, toast the dried chile guajillo for 30 seconds per side or until they become aromatic. Remove the dried chiles and place them in a bowl with very hot water, reserve.
• Continue dry roasting the tomatoes, onion and garlic for 25 minutes, removing the garlic after 15 minutes.
• After 25 minutes of dry roasting, tranfer the tomatoes, onion, peeled garlic, softened dried chiles, 2 tbsps tomato/chicken bouillon, 1/2 tsp pepper and 2 cups of water to the blender. Blend until smooth. Taste for salt, then set aside.
• To a large pot, add 2 tablespoons of oil and 4 tablespoons of unsalted butter. After a few minutes, add in the onions, jalapeno, carrots, chayote and celery. Stir well to combine. Season lightly with salt and pepper. Saute for 5 minutes.
• To the pot with vegetables, pour in the blended tomatoes. Stir to combine and cook for 5 minutes. Pour in 6-7 cups of water or low sodium chicken broth. Mix in 1 more tablespoon of the tomato/chicken bouillon. When it comes up to a boil, taste for salt. Adjust to your liking.
• After the broth simmers for 5-7 minutes, mix in the 2 pounds of defrosted seafood. Stir gently and let it cook for 5-6 minutes. Add the shrimp, making sure you stir everything and making sure shrimp is covered with broth. Let everything cook for 5 minutes and then gently stir to make sure shrimp are pink and opaque, cooked all the way through.
• If ready, serve right away. Garnish with cilantro, radishes, onion, crushed chile de arbol and lime wedges. Serve with tostadas or crusty bolillo bread.

SEVEN SEAS SOUP

Steps:

• 1. Prepare the fish stock, if making homemade. Then, in a large pot, heat the oil over medium heat and cook the onion, partially covered, stirring frequently, until tender, about 6 to 8 minutes. Add the garlic, broth, tomatoes, wine, oregano, cumin, salt, and crushed pepper. Bring to a boil, reduce the heat to low, cover and simmer 20 minutes to blend the flavors. 2. Add the clams to the soup. Cover the pot and cook until the shells open, about 8 minutes. Discard any that do not open. Add the shrimp, fish pieces, and scallops. Simmer until the seafood is just cooked through, 4 to 5 minutes. Stir in the cilantro. Adjust seasoning. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SEVEN SEAS

Steps:

• 1. Cut the seafood into 1/4-inch dice. (If the seafood is very fresh, this can be done up to 1 day in advance and refrigerated).
• 2. Preheat the oven to 350°F.
• 3. Add the mushrooms to the seafood and toss to mix well. Combine the mayonnaise, vinegar, soy sauce, and lemon juice in a small bowl. Set aside about 3 tablespoons of the mayonnaise mixture and toss the rest with the seafood mixture, using a slotted spoon to thoroughly combine.
• 4. Divide the mixture among 8 large scallop shells or 4-inch shallow gratin dishes. Top each with 1 teaspoonful of the reserved mayonnaise mixture. (The seafood may be prepared to this point up to 1 day in advance. Refrigerate, wrapped in plastic.) Bake until a fork inserted in the center comes out warm, about 12 minutes.
• 5. Sprinkle chives over the top and serve warm.