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Seafood Soup with Chilies and Tomatoes



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  • Cooking Time: N/A

Seafood Soup with Chilies and Tomatoes

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

To prepare fish stock,place water,onions,garlic,peppercorns and salt in
medium stockpot and bring to a boil.Add fish heads and simmer 40
minutes,then add fish and continue cooking 25 minutes more.Remove from
heat,strain stock and discard solids.Set stock aside.. To prepare soup
base,heat oil in heavy saucepan over medium heat.Saute onions and garlic
until lightly browned,about 5 minutes.Add tomatoes and cook until mixture
is thick,about 20 minutes.Add oregano,pepper and salt to taste.Gradually
add chilies and reserved fish stock.Recipe may be prepared to this point 1
day in advance.. Before serving,heat soup base to a simmer,Add fish chunks
and shrimp and cook on medium low heat for 8 minutes.Taste and adjust
seasonings.Serve immediately with jalapeno strips on the side to
garnish.Makes 8 servings..

Ingredients:

I.E.S.JJGF65A-----
PHILLY INQUIRER-----
FOR THE FISH STOCK-----
20 c Water
1 1/2 md Onions -- peeled quartered
60 ml Garlic -- peeled
12 Black peppercorns -- whole
2 ts Salt -- or to taste
4 Fish heads
1 1/2 lb Red snapper or sea bass
Bones and trimmings.
FOR THE SOUP BASE-----
1/2 c Olive oil
3 md Onions -- thinly sliced
40 ml Garlic -- crushed
2 cn Whole plum tomatoes --
Drained
And chopped -- 28 oz size
3/4 ts Dried oregano -- OR
3/4 tb Fresh oregano
1/2 ts Black pepper
Salt to taste
2 To 4 fresh jalapeno or
Serrano chilies -- stemmed
And
Cut into strips
TO FINISH THE RECIPE-----
2 lb To 2 1/2 lbs red snapper or
Sea bass cut into chunks
32 md Shrimp; peeled -- deveined
4 To 6 jalapeno chilies
Stemmed and cut in strips
For garnish

Serves:

8 Servings
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