Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, scallops, squid, mussels, clams, crab, and white fish)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 can (28 oz.) diced tomatoes, undrained
- 6 cups fish or chicken broth
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt and black pepper, to taste
- 2 tbsp. olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, minced garlic, chopped red and green bell peppers, and minced jalapeño pepper. Cook until vegetables are tender, stirring occasionally, for about 5 minutes.
2. Add diced tomatoes with their juice, fish or chicken broth, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
3. Add mixed seafood to the pot and cook until seafood is opaque and cooked through, for about 5-7 minutes.
4. Ladle soup into bowls and serve with lime wedges and chopped cilantro for garnish.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing vegetables, high heat for boiling soup, and low heat for simmering soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 150mg
Sodium: 800mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 8g
Protein: 28g
Substitutions for ingredients:
- You can use any combination of seafood you like, such as shrimp, scallops, squid, mussels, clams, crab, and white fish.
- If you don't have fresh peppers, you can use canned peppers or omit them altogether.
- You can use vegetable broth instead of fish or chicken broth.
Variations:
- You can add diced potatoes, carrots, or corn to the soup for extra texture and flavor.
- You can use different spices, such as chili powder, coriander, or turmeric, to give the soup a different flavor profile.
- You can add a splash of white wine or sherry to the soup for extra depth of flavor.
Tips and tricks:
- Make sure to clean and devein the shrimp before adding them to the soup.
- Don't overcook the seafood, or it will become tough and rubbery.
- You can make the soup ahead of time and reheat it when ready to serve.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in colorful bowls to make it more visually appealing.
- Garnish the soup with chopped cilantro, lime wedges, and a sprinkle of smoked paprika.
Garnishes:
- Chopped cilantro
- Lime wedges
- Smoked paprika
Pairings:
- Serve the soup with crusty bread or tortilla chips for dipping.
- A crisp white wine or light beer would pair well with this soup.
Suggested side dishes:
- A simple green salad with a citrus vinaigrette would be a refreshing side dish.
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the seafood to the proper temperature to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Sopa de Pescado Siete Mares con Pimientos is a traditional Mexican seafood soup that is typically made with a variety of seafood and vegetables.
Flavor profiles:
- This soup has a rich and savory flavor from the seafood and spices, with a slight sweetness from the tomatoes and peppers.
Serving suggestions:
- Serve the soup as a main course for a hearty and satisfying meal.
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Region: Mexican