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Chicote Spicy Seafood Soup

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INGREDIENTS:

½ lb.    Shrimp peeled

1 ea.    Lobster tail

6 oz     Swordfish cubed

6 oz     Tilapia cubed, no skin

1 lb.     Mussels (washed)

1 lb.     Clams (washed)

4 ea.     Blue Crabs

4 ea.     Celery stalks minced

½ ea.    Onion medium minced

1tbsp     Garlic minced

5 oz        Chicote smoked chilies

½ cup    Peas frozen

½ cup     Corn husked (fresh or frozen)

3 ea.         Anchovies

3 tbsp      Fish Sauce

16 oz        Tomato Sauce

2 tbsp      Epazote flakes (herb)

6 cups      Water   or Seafood broth

3 tbsp      Vegetable oil

 

 

In a 8 qt pot add vegetable oil, minced onion, minced garlic, minced celery and Anchovies, stir until the onion and celery are translucent and the anchovies are dissolved.

In a Blender add the, Fish Sauce, Tomato Sauce and Chicote Smoked chiles with water or seafood broth and pour into the pot.

Let the sauce come to a low boil and add the Epazote flakes. Check if it needs salt and pepper and add some if needed. Let the broth season for 8-10 minutes and start adding the seafood.

Swordfish, Blue crab and Lobster take the longest to cook so add to the broth first; after 4-5 minutes add the Tilapia (cubed no skin), Mussels and Clams. Once the Clams and Mussels are open in about 3-4 minutes add the Shrimp, the frozen peas and the corn husked.

Once the Shrimp turns pink, turn the heat off, cover the pot, and let the Soup rest for 5- 10 minutes before serving.

**It is important that you use Epazote, this herb is what makes this Seafood Soup different. You can use fresh Epazote or dried Epazote. You can find Epazote on the Internet or possibly at your local Mexican Grocery store. **

You can use any type of fish that you prefer.