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!
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!
Cooking Instructions
- 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.
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