Mariscada Aka Caldo De Siete Mares Recipes

RICH'S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP)

Steps:

• 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.
• Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
• Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
• Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.

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.

MARISCADA EN RECADO (SHELLFISH STEW)

Steps:

• Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
• Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
• Reduce heat, cover, and simmer 20 minutes.
• Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
• Garnish, as desired.

HONDURAN COCONUT SEAFOOD SOUP (SOPA CATRATCHA DE MARISCOS CON UN

Steps:

• Clean crabs front and back (take off hair and cut the tips of the legs). (Don't forget!) to whack the crabs really hard with a rock or hammer before you put them in the pot (so that they can soak up the flavor more).
• Put crabs in large stock pot with the margarine.
• Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat.
• Mix and move the crabs.
• Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing.
• Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color.
• Peel and cut the chayotes into slices and then 6 times into chunks. Don't forget to take the seed out of the middle. Add the chayotes to soup.
• Peel and cut into round pieces the three yuccas (you have to cut the hairy and red part, and then peel it until you completely remove the casing.) Add to the soup.
• Wash the plantain skins, then cut the plantains into 5 chunks each. (You can add the plantains with the skin on or removed.) Add to the soup.
• Let boil until vegetables cooked. When pataste ready add fish and shrimp.
• Add coconut milk, sugar and conch (If you have it!).
• Finally, allow the soup to simmer for at least 20 minutes. My friend always told me that after adding the coconut milk to not to look at the soup until you serve it. You can serve it with lime, avocado, rice. Enjoy with tortillas.