Seafood Soup

Name: Seafood Soup
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 cup pork shoulder broth; 4 cup fish bone broth; 3 each pepperoncini peppers; 2 clove Garlic; 1 each pepperoncini pepper (seeds removed); 1/2 tbsp Cumin Seeds; 1/4 tsp ground coriander; 1/2 tsp Mustard Seeds; 1/4 tsp Chili powder; 5 each whole cloves; 1/4 stick Cinnamon; 1 cup water; 10 each shrimp peeled and deveined (or leave whole); 2 each Mahi Mahi Filets cut in bite size pieces; 7 each whole squid, cleaned; 10 each clams; 2 each blue crabs (cleaned and cut in half); 2 cup cooked white beans; 1 large onion; 1 cup bell pepper or mix of bell peppers; 1 each habanero pepper or more to taste; 4 clove Garlic (minced); 1 cup Corn; 3 each zucchinis (medium sized); 2 cup cooked tomatoes (or 14 oz can); 1/2 cup dry white wine; 1 tbsp fresh cilantro; 1 tsp crushed black pepper

pomdoro @cook_3735574

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!

pomdoro @cook_3735574

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!

Saved

Ingredients

1 hour

10 servings

Stock
3 cuppork shoulder broth
4 cupfish bone broth
3 eachpepperoncini peppers
2 cloveGarlic
Spice Blend
1 eachpepperoncini pepper (seeds removed)
1/2 tbspCumin Seeds
1/4 tspground coriander
1/2 tspMustard Seeds
1/4 tspChili powder
5 eachwhole cloves
1/4 stickCinnamon
1 cupwater
Seafood
10 eachshrimp peeled and deveined (or leave whole)
2 eachMahi Mahi Filets cut in bite size pieces
7 eachwhole squid, cleaned
10 eachclams
2 eachblue crabs (cleaned and cut in half)
Veggies
2 cupcooked white beans
1 largeonion
1 cupbell pepper or mix of bell peppers
1 eachhabanero pepper or more to taste
4 cloveGarlic (minced)
1 cupCorn
3 eachzucchinis (medium sized)
2 cupcooked tomatoes (or 14 oz can)
Optional additions
1/2 cupdry white wine
1 tbspfresh cilantro
1 tspcrushed black pepper

Saved

Steps

1 hour

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.
2

For squid (often from frozen): Should be firm, in first stage of defrost, on ice. There is some prep before adding to soup.
3

For clams: Clams, get fresh when possible. If the clam "spits" at you, it's fresh.
4

This is an example of a dead clam:
5

For fish: Look at the eyes. You want clear.
6

If cloudy, he's been there a while:
7

Marinade for seafood: Put squid in bowl.
8

Prepare squid: Pull out head.
9

Cut of head tentacles and remove beak.
10

Pull out pen. (quill)
11

Clean out all internal flesh with your fingers or running under cold water.
12

Remove the outer skin (optional)
13

Slice into rings.
14

Discard rest.
15

Add to separate bowl to marinate with fish.
16

Cut fish into bite sized chunks and add to squid.
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.
18

Combine stock ingredients. Bring to a boil, then remove from heat and allow flavors to blend.
19

Prepare the vegetables.
20

Dice the onion.
21

Dice zucchini.
22

Dice peppers.
23

Dice hot peppers.
24

Jalapeño peppers vary in heat. For hot, look for lines on the pepper.
25

For milder heat, use chile manzano or "apple pepper." You want a nice bright color all around.
26

Look for bright, shiny and firm, if browning, not fresh.
27

Mince the garlic.
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.
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.
30

Remove chili and garlic from stock. Combine 1/2 of stock with spice blend.
31

Crush by hand in another bowl.
32

Rinse beans and add to soup. Add corn and keep at a simmer.
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.
34

Steam crabs in wine/ water until color turns a dark orange (about 10 minutes) then add to soup.
35

Add fresh whole shrimp to soup. Stir well to cook evenly.
36

Shrimp will change color to bright orange.
37

Steam clams in wine/ water or alone.
38

Put in pot on high heat and cover.
39

The clams will open, remove as open and put on plate.
40

Discard any clams that do not open (3 to 5minutes)and add immediately to soup.
41

The soup is ready to be served!
42

Remove from heat and serve with a garnish of fresh cilantro. Sprinkle ground pepper to taste.