8 replies to this topic

[Big Nake]

I'm using the cookbook as my own personal notepad again.  I saw this recipe and I have everything I need to make it.

 

Ingredients

 

Fish and shrimp

jalapeno

5 ounces white onion

2 ounces garlic clove

1 corn tortilla

cilantro

salt & pepper

water and/or chicken stock

 

Prep

 

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.  

 

 

 

[Big Nake]

Man, that was crazy good and really fun to make.  My house smells amazing right now.  I found some frozen Dorado "strips" at my grocery store (producto de Peru) and they were perfect for the soup.

 

Edited by Big Nake , 08 November 2022 - 06:18 PM.

[Big Nake]

I made it again.  I grilled the shrimp and fish prior to making the soup.  I took out the tomato altogether.  I blistered some corn and added that towards the end of the boil and also added some black beans.  This one was better.

[Seagis]

What do you think of using tomatillos instead of standard tomatoes? How do you think that would affect the final flavor?

[positiveContact]

What do you think of using tomatillos instead of standard tomatoes? How do you think that would affect the final flavor?

More tartness and citrus flavor.

[Big Nake]

What do you think of using tomatillos instead of standard tomatoes? How do you think that would affect the final flavor?

It's a thought and my "diverse grocery store" always has them.  For this recipe, the 'sweating' of the onion, jalapeno, garlic, etc. and then the addition of the fried corn tortilla and blending it... there is really good flavor there and I think this gives it a signature twist.  I really like whatever 'meat' in the soup to be grilled too because I think it brings an unexpected character and I'm a fan of grilled meat so go figure.  The corn and beans were an afterthought but I thought they worked well.  Good call on the tomatillos and I may pick some up and take it for a test drive.  

[Big Nake]

I'm going to make this again tonight and the plan is to throw onion (maybe some shallot too), garlic and a jalapeno into a pot and sweat them.  Throw those into the blender along with (NEW!) one chipotle and maybe some of the adobo sauce they come in, fry the tortilla in the pot and toss that into the blender too.  Then in the same pot I'll blister some corn and set it aside.  Return the blender contents to the pot with stock and let it simmer.  With about 10 minutes left in the boil I'll add the shrimp and fish (which I will grill ahead of time), the corn and some black beans and chopped cilantro.    

[Big Nake]

It's getting close.  This was the best version of it so far and the added chipotle and sauce jacked up the heat pretty good.  Maybe too much for some the flavor was good.  Maybe a half of a jalapeno or something instead of a whole one although I removed most of the seeds and membrane.  Really great flavor.

 

[Big Nake]

Tonight I made the best version of this and I'm jotting it down here before I forget.
 
I marinated some shrimp and red snapper in "mexican spices" and avocado oil, grilled them and set them aside.  I dry-roasted 5-6 garlic cloves on a cast iron and at the same time had some chopped sweet onion, shallots and a chopped up Cubanelle pepper "sweating" in a pot with olive oil and the lid on.  When all of that was done I threw it into the blender with some stock.  Then browned a corn tortilla in the same pan and threw that into the blender along with one chipotle pepper and zipped that all up with a little stock to help.  In that same pot I blistered some corn (1/2 cup?) until slightly browned and I set that aside.  Put the blender schputz into the pot along with some stock.  I probably used a little over one 32 ounce container of chicken stock.  Bring it to a boil and let it bubble on low for 20-30 minutes.  I made a small amount of jasmine rice and had that ready.  Cut up the shrimp and fish.  After 20-25 minutes of simmering, add the blistered corn, shrimp and fish and a can of drained and rinsed black beans and let it go for another five minutes or so.  When it's time to eat, add some rice to the bowl and ladle the soup over it.  The rice doesn't go into the pot or into any leftover containers in the fridge.  I keep it separate.  Really good. 
 

Edited by Big Nake , 03 October 2023 - 04:58 PM.