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Seafood Soup With Chilies And Tomatoes
Ingredients
- FOR THE FISH STOCK-----
- 20 c. Water
- 1 1/2 med Onions -- peeled quartered
- 60 ml Garlic -- peeled
- 12 x Black peppercorns -- whole
- 2 tsp Salt -- or possibly to taste
- 4 x Fish heads
- 1 1/2 lb Red snapper or possibly sea bass
- Bones and trimmings.
- FOR THE SOUP BASE-----
- 1/2 c. Extra virgin olive oil
- 3 med Onions -- thinly sliced
- 40 ml Garlic -- crushed
- 2 can Whole plum tomatoes --
- Liquid removed
- And minced -- 28 ounce size
- 3/4 tsp Dry oregano -- Or possibly
- 3/4 Tbsp. Fresh oregano
- 1/2 tsp Black pepper
- Salt to taste
- 2 x To 4 fresh jalapeno or possibly
- Serrano chilies -- stemmed
- And
- Cut into strips
- TO FINISH THE RECIPE-----
- 2 lb To 2 1/2 lbs red snapper or possibly
- Sea bass cut into chunks
- 32 med Shrimp, peeled -- deveined
- 4 x To 6 jalapeno chilies
- Stemmed and cut in strips
- For garnish
Directions
- To prepare fish stock,place water,onions,garlic,peppercorns and salt in medium stockpot and bring to a boil.Add in fish heads and simmer 40 min,then add in fish and continue cooking 25 min more.Remove from heat,strain stock and throw away solids.Set stock aside.. To prepare soup base,heat oil in heavy saucepan over medium heat.Saute/fry onions and garlic till lightly browned,about 5 min.Add in tomatoes and cook till mix is thick,about 20 min.Add in oregano,pepper and salt to taste.Gradually add in 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 in fish chunks and shrimp and cook on medium low heat for 8 min.Taste and adjust seasonings.Serve immediately with jalapeno strips on the side to garnish.Makes 8 servings..
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