Cooking with Lulaboo! Great Cerulean Sea: A Taste of the Dragon Isles

Live Publié 30/10/2022 à 21:12 par Paryah

a while since we have featuredLulabooGrande mer céruléenne

Great Cerulean Sea Recipe

SERVINGS: 4-6 | PREP TIME: 15 MIN | COOKING TIME: 45 MIN
Ingredients
Soup Base:

4-6 cloves garlic, whole and skin on
1 large onion, cut in half
4 Roma tomatoes
6 dried New Mexico (aka guajillo) chilies, stemmed, seeded
2 Cups water
1 teaspoon dried oregano
⅛ teaspoon ground cumin
2 Tablespoons tomato or chicken bouillon

For the Soup:

2 T. olive oil
2 Carrots diced in half moons
2 Celery sliced thin
Second half of the onion diced, about ½ Cup
2 Jalapenos minced (optional)
1 Cup diced zucchini or chayote
8 Cups fish broth or chicken broth
1 lb bag of frozen mixed seafood mix (or mixed up fresh mussels, clams, crab, squid, calamari) DEFROSTED AND RINSED
1 lb Boneless white fish (red snapper, tilapia, cod), cubed
12-16 medium-large shrimp, peeled, de-veined (unless they are in the seafood mix)
Crab Legs (optional)

For the finisher:

2/3 C. finely chopped white onion
1/2 C. Chopped cilantro
1 large lime, cut into wedges

Directions

Toast the chilies, one half of the onion, garlic, and tomato on a skillet or a comal on medium heat until there is noticeable char. While toasting, put the 2 cups of water to a boil. Toasting process will take some time. Take care to preheat skillet or comal.
Take the toasted chiles off the stove after 2-3 minutes and steep them in the water to rehydrate for about 30 minutes. Continue to toast remaining items on stove
Remove chiles from the water and place into a blender. Add the garlic, tomato, roasted onion, oregano, and cumin as well. Blend ingredients together and add water from rehydration when needed. Blend for at least 3-4 minutes
Press the blended chili mixture through a fine mesh strainer into a bowl. Discard solids remaining in the strainer
Heat a small skillet or pot to medium heat and add olive oil. Pour blended chili into the pot, and add the 2 Tablespoons of tomato or chicken bouillon. Cook until the chili turns into a thick paste. About 4-5 minutes
In a large stock pot or dutch oven, add 2 tablespoons of olive oil and saute the carrots, celery, onion, jalapenos, and zucchini for about 5 minutes.
Pour the thickened chili puree into the pot with the vegetables and mix together. Let cook for 3-4 minutes
Add the 8 cups of broth to the pot, stir ingredients together. Let ingredients come to a boil. Taste broth and if needed add more bouillon if necessary.
After soup has been cooking for 7-8 minutes, add seafood mix and white fish. Cook for 5 minutes
Add shrimp and cook shrimp until pink and opaque. Adjust seasoning with salt and pepper.
Serve with cilantro, diced onion, and lime wedges