Sopa Mariscos

February 10, 2016 By in Carrots, Clams, Cooking Method, Course, Cuisine, Fish, Fish and Seafood, Food Processor, Main Ingredients, Mexican or Southwest US, Onions, Peppers or Chillies, Potatoes, Shellfish, Shrimp, Small Appliance, Soups, Stews & Chili, Stovetop, Tilapia, Tomatoes Tags: blogger clue, calamari, Clams, fish, healthy, Hot Soups, lenten, Mexiican, mussels, pasilla, seafood, shrimp, soup, spicy, tilapia, Weight Watchers 19 Comments

Blogger C.L.U.E. is a fabulous group of bloggers who once per month sample the offerings from another group member’s blog, then blog about it (as I am about to do here). These run on a theme that changes from month to month (last month was eating healthy, in which I made Couscous with Chicken and Vegetables from the blog Anna Dishes.)

And I was fortunate enough to be assigned Heather at All Roads Lead to the Kitchen (as she has about a billion soup recipes and must have something wonderful simmering away in her soup pot every single day). So I browse her recipes and my eye suddenly spots the word

Caldo De Mariscos (mexican Seafood Soup)

In several places, and I am instantly in love. Exploring the recipes in greater detail does not disappoint, except the one I want most (Mariscos or Seafood) was mysteriously missing. However, I quickly honed in on the Caldo de Camerones y Pescado, which is quite similar, and uses shrimp and fish. At the market, though, I couldn’t leave the package of mixed seafood with calamari, mussels, clams and shrimp alone, so I opted for that instead of a second type of shrimp the original recipe calls for, and have ended up with something quite like Caldo Mariscos after all. See how easy it is to switch gears in the kitchen? Sometimes out of necessity, other times out of choice, but usually everything ends well.

One of the necessities I had to change in this recipe was the dried chilies. I usually have every chile known to mankind in my pantry, but for some odd reason, was out of the whole dried pasilla chiles, which is one of the larger ones that are usually used when making mole.They had a supply at the market, but being the snob I can sometimes be, I didn’t like their color (they looked really really old) and since I didn’t want to market-hop in search of the lost chile, I decided to buy a bottle of pre-ground pasilla powder, which would change the method in the soup making, but really, it would be good for people to see how Heather does hers with whole chiles, and what to do if you have to use ground chile powder. Of course, if you can’t find that either, or something about what the market offers is untoward, you can always opt for the garden-variety of chili powder. But unless it is pure ground California or New Mexico chile, it is going to have “filler” in it as well (lots of cumin for one thing) and cumin will radically alter the flavor profile. Not in a bad way, I would think, but it isn’t going to be the same. If you do happen to have the whole chiles, besides the way Heather mentions of cooking them until soft and buzzing up in the food processor, there is a third way, where you lightly toast the peppers until aromatic (either over a flame or under the broiler)(don’t burn them!), then tear off the stems and seed pod, shake out any excess seeds, and buzz them up in a spice grinder to make your own ground chile powder. I do this all the time as I like to concoct my own chili powder blends and ground chiles for enchilada sauce. Besides being customized to my tastes, it is also much cheaper to buy the chiles that way and  do things yourself.

But back to the soup. This is a brothy soup, and will be a bit brothier than what you see in the photo. I was not trying to be dishonest about it, but plated the soup so you could see the contents. If you do want more filler, add about 1/3-1/2 more of the ingredients  for a well stocked soup. But since I am dieting, brothy is fine with me. You choose how you like it. But if you change the ingredients and are watching WW points, remember to recalculate that on your own.

Sopa De Mariscos Receta De Tania Calcagno

Check out the participating Blogger C.L.U.E. members this month as we sample each other’s soup  and stew recipes. Don’t forget to pin your favorites so you don’t lose them!

I'm Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine.

The kitchen is my happy place, where I find joy in creating delicious recipes for my friends, family, and my readers here.

Receta De Sopa De Marisco Y Verdura Paso A Paso

Join me as my cooking hobby takes our mutual love of cooking from our home to the wonderful world of food beyond.

I have shared over 2000 recipes on my blog over the past ten years. Enjoy them all: click posted recipes above for a deep dive.Thistraditional seafood soupis originally from the State of Veracruz, located in the Gulf of Mexico. Shrimp, fish, and other fresh seafood are some of the ingredients used to prepare this creamy and delicious soup from scratch.

The city and seaport ofVeracruzis located in theGulf of Mexico. It was the first town named by Spanish explorer Hernán Cortés, who landed at the beach of Chalchihuecan nearly six hundred years ago, on April 22nd, 1519, according to historians. Veracruz was the first city founded in Mexican territory, and it was named“Villa Rica de la Santa Veracruz”because Spaniards arrived in this land on the day of the Holy Cross. By the mid-1500s, massive amounts of gold and silver were extracted throughout the entire State of Veracruz and shipped out to Spain through the port city of Veracruz.

Sopa De Mariscos En Leche.

Since colonial times, the city of Veracruz has been the main port of entry for millions of foreigners—mainly from Europe and Africa—that came to Mexico and the rest of Latin America. This is the main reason why so many different cultures have influenced the sumptuous cuisine of Veracruz. This culinary richness later made its way to the rest of Mexico, mixing with the already vast and diverse cuisines of the Aztecs, Olmecs, Mayans, and other cultures that inhabited the Mexican territory.

Throughout the beautiful coastline of Veracruz, it is customary to eat thisiconic seafood soupdespite the intense and humid heat of the tropical weather. This is because there is an abundant variety of seafood in this geographic region, surrounded by the warm waters of the Gulf of México and filled with rivers and lakes, where a large variety of marine species are found.

There are different variations of this soup, which is also known as“Cazuela de Mariscos”(pot of seafood), which refers to the vessel in which it’s served (in tiny pots made of clay). Some people add manchego cheese, which melts with the heat from the soup to form a creamy and delectable cheese topping!

Sopa Especial De Mariscos

This delicious seafood soup is enjoyed casually in the households of this beautiful state, but (as I mentioned before) more often in the coastal areas, as that’s where the prices are most accessible. It is also common to find this soup in the so-called “centros botaneros”. “Centros Botaneros” roughly translates to “snack posts”, but in reality, they are restaurants that specialize in serving seafood. At these “botanero” bars, the purchase of a beer will grant you a complimentary serving of this tasty soup.

Additionally, after any big party such as a wedding, baptism, or other family gatherings, it is common for people to use a hot bowl of this soup to cure the hangover headache, or “resaca”, as we call it in Mexico. The selection of seafood used to prepare this savory soup is up to the cook, remember that we all add our signature touch to the recipes we make.

This traditional seafood soup is originally from the State of Veracruz, located in the Gulf of Mexico. Shrimp, fish, and other fresh seafood are some of the ingredients used to prepare this creamy and delicious soup from scratch.

Sopa De Marisco: La Tradicional, Fácil Y Casera Receta Para Hacer Paso A Paso

• If you wish, you can add octopus or calamari to this soup, but they have to be cooked previously. In a large pot with plenty of boiling water, add laurel leaves, salt, black pepper, and the octopus or calamari. Put a lid on the pot and cook until the octopus or calamari is soft and tender. After they’re cooked, cut into bite-size pieces. Set aside and add to the soup along with the fish and shrimp.

Serving: 1 bowl Calories: 514 kcal Carbohydrates: 28 g Protein: 78 g Fat: 9 g Saturated Fat: 4 g Cholesterol: 340 mg Sodium: 1569 mg Potassium: 1614 mg Fiber: 5 g Sugar: 7 g Vitamin A: 1470 IU Vitamin C: 54.4 mg Calcium: 308 mg Iron: 4.1 mg