I'm using the cookbook as my own personal notepad again. I saw this recipe and I have everything I need to make it.
Fish and shrimp
5 ounces white onion
2 ounces garlic clove
1 corn tortilla
salt & pepper
water and/or chicken stock
Sear the fish and shrimp in oil just to sear it and then set it aside. Searing it will bring out some flavor and keep it from falling apart in the soup.
In the same pan roast tomatoes, onion and garlic until the skin of the tomato is charred. Set aside.
In the same pan, slowly fry the corn tortilla until golden brown making sure not to burn it.
Blend the tomato, onion, garlic and jalapeno with a bit of water or stock.
Add salt and pepper and the corn tortilla to the blender and blend everything until smooth.
Add the blended liquid to a pot with a bit of oil and let it go on medium high for about 3 minutes while it thickens and darkens. Simmer 10 more minutes on low.
Then add a bit of stock and let it simmer for 20 minutes.
Add the fish, shrimp and cilantro and let it go for another 10 minutes and serve it.
You can add crawfish, crab, etc. too but I was just looking for fish and shrimp. The tortilla raised my eyebrows a little. I make a soup with a roux made with butter and masa harina and it adds some texture and flavor so this is similar. Making it tonight.