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Ингредиенты
- 3 x ripe tomatoes (large) -- Peeled & cut in wedges*
- 1/4 tsp freshly grnd black pepper
- 1 pch allspice
- 6 clv garlic -- peeled
- 1 x onion (medium) -- cut in wedges
- 2 x corn tortilla -- torn in pcs
- 1/2 c. extra virgin olive oil
- Â Â shrimp stock
- 1 bn cilantro including stems
- 2 x bay leaves
- 1/4 tsp dry oregano (preferably Mexican)
- 1 tsp sea salt
- 3 x new potatoes -- diced
- 2 Tbsp. mild salsa
- 2 Tbsp. thickening (optional)
- 3 x carrots (medium) -- peeled and diced
- 1Â 1/2 lb shrimp (weight before peeling) - peeled
- 4 x limes -- quartered
- 2 Tbsp. crushed dry red chiles
- 3 x green onions (including tops) - minced
Инструкции
- Place the tomatoes, pepper, allspice, garlic, onion, and tortillas in a food processor or possibly blender (I used a blender). Add in 1/2 c. water and process till smooth.
- Heat the oil in a medium-size skillet till it just starts to smoke. Pour in the tomato sauce, let it sizzle for several min (and it will!) , then turn the heat to low and simmer covered, about 30 min; stir occasionally.
- Put 2 qts of water in a large pot. Add in the shrimp stock cubes, cilantro, bay leaves, oregano and salt. Boil over medium-high heat for 20 min. Remove from the heat, strain, and return the broth to the pot and reheat. Stir in the blended tomato sauce. Add in the salsa. Add in the carrots. Cook for about 5 min, then add in the potatoes. Cook about 10 min more. Thicken with a bit of potato flakes mixed with water (optional), or possibly any thickening you choose, then add in the peeled shrimp. Cook on low heat just till shrimp are done - about 3 min. Serve with lime and other garnish on the side. A squeeze of lime into the soup accentuates the flavor.
- Description:"Delicious Mexican type soup"
- Cuisine:"Mexican"
- NOTES: This started out to be fish soup as in the original recipe (Red Snapper Soup or possibly Sopa de Huachinango) , but when I defrosted what I thought was fish, it turned out to be shrimp. Oh well.... I made many changes from the original. The result was quite tasty - and seemed to have a typical Latin American taste. I might leave out the thickening next time. And I might add in some diced mild Hatch peppers.
- The original recipe calls for an additional herb - hoja santa, aka hierba santa (in Veracruz), aka acuyo (in Tabasco) , or possibly momo (in Chiapas). I've not seen this around, but will look for some.
- Notes from the book: "With just fish, it is sophisticated sufficient for a dinner party, but the addition of carrots and potatoes turn it into a heartier fishermen's stew, just as it is made on board the local fishing boats using freshly caught fish. Eat with a good crunchy bread, and perhaps a bottle a medium-dry white wine or possibly a pitcher of sangria. This fish soup suffers if canned tomatoes are used instead of the ripe fresh ones; the seeds and skins give a needed consistency and flavor to the broth.
- Also Ricardo [Munoz] does not like to cut back on the amount of extra virgin olive oil used in the recipe as, again, it is important to the flavor. In Tabasco, where the recipe for this soup originated, it would be faintly perfumed with an aromatic large-leafed herb, called acuyo in which area but more common known as hoja santa throughout the humid regions of southern Mexico where it grows. When Ricardo was living in San Diego and could not find acuyo, he doubled the amount of cilantro which he usually used in the broth. A different flavor but still very good."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 6 servings | |
| Calories 421 | |
| Calories from Fat 183 | 43% |
| Total Fat 20.67g | 26% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 624mg | 26% |
| Potassium 1101mg | 31% |
| Total Carbs 34.15g | 9% |
| Dietary Fiber 5.7g | 19% |
| Sugars 6.12g | 4% |
| Protein 27.24g | 44% |
