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Home Dish Seafood Soup

Seafood Soup

Name: How to cook Seafood Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

pomdoro

Seafood Soup

A hearty and spicy soup inspired by the traditional zuppa di pesce /seafood soup. The flavors develop over time, so be careful with the heat!

Ingredient

Food ration :

10 servings

Cooking time :

1 hour

3 cup

pepperoncini pepper (seeds removed)

1/2 tbsp

shrimp peeled and deveined (or leave whole)

2 each

Mahi Mahi Filets cut in bite size pieces

7 each

blue crabs (cleaned and cut in half)

2 cup

bell pepper or mix of bell peppers

1 each

habanero pepper or more to taste

4 clove

cooked tomatoes (or 14 oz can)

1/2 cup

Cooking instructions

* Step 1

When buying fresh, it can be hit or miss if you don't have a favorite trusted place to buy, but there are some things to look for as you choose: For shrimp (often from frozen): Should be firm and clear from spotting. Buying whole will add extra flavoring to the broth.

* Step 2

For squid (often from frozen): Should be firm, in first stage of defrost, on ice. There is some prep before adding to soup.

* Step 3

For clams: Clams, get fresh when possible. If the clam "spits" at you, it's fresh.

* Step 4

This is an example of a dead clam:

* Step 5

For fish: Look at the eyes. You want clear.

* Step 6

If cloudy, he's been there a while:

* Step 7

Marinade for seafood: Put squid in bowl.

* Step 8

Prepare squid: Pull out head.

* Step 9

Cut of head tentacles and remove beak.

* Step 10

Pull out pen. (quill)

* Step 11

Clean out all internal flesh with your fingers or running under cold water.

* Step 12

Remove the outer skin (optional)

* Step 13

Slice into rings.

* Step 14

Discard rest.

* Step 15

Add to separate bowl to marinate with fish.

* Step 16

Cut fish into bite sized chunks and add to squid.

* Step 17

Sprinkle seafood lightly with a pinch of ground cumin, ground mustard and ground coriander and a dash of chili powder. Mix well with some olive oil, cover and put back in fridge until ready to use.

* Step 18

Combine stock ingredients. Bring to a boil, then remove from heat and allow flavors to blend.

* Step 19

Prepare the vegetables.

* Step 20

Dice the onion.

* Step 21

Dice zucchini.

* Step 22

Dice peppers.

* Step 23

Dice hot peppers.

* Step 24

Jalapeño peppers vary in heat. For hot, look for lines on the pepper.

* Step 25

For milder heat, use chile manzano or "apple pepper." You want a nice bright color all around.

* Step 26

Look for bright, shiny and firm, if browning, not fresh.

* Step 27

Mince the garlic.

* Step 28

In large pot, add 3 tbs extra virgin olive oil, sauté onion and peppers until onion is translucent, then add zucchini and the garlic continue stirring.

* Step 29

Place all of the spice blend ingredients into a pot, bring to a boil and remove from heat. Allow to sit 30 minutes and then blend with an electric mixer until smooth.

* Step 30

Remove chili and garlic from stock. Combine 1/2 of stock with spice blend.

* Step 31

Crush by hand in another bowl.

* Step 32

Rinse beans and add to soup. Add corn and keep at a simmer.

* Step 33

Add marinated seafood into the simmering soup and stir to cook evenly, avoiding a boil. Taste soup. Add more peppers, broth as needed for taste and consistency.