The Octopus and shrimp soup (Caldo de pulpo y camaron)
Here is a delicious and easy to make mexican seafood soup; you will frequently see such soups in Veracruz and all states bordering the Gulf of Mexico; enjoy!
The basic seafood broth can be made with fish bones or shrimp shells, which will add a rich seafood flavor as well as a thicker texture. To prepare this easy shrimp broth you will need:
Recipe from the shrimp and octopus soup
Ingredients:
* 1 lb. shrimp with shells and heads still on
* 2 small octopus, already boiled for 1 hour
* 2 chiles guajillos, stems and seeds removed
* 3 tablespoons tomato paste
* 1 onion, chopped
* Some sprigs of cilantro
* 2 jalapeno chiles, sliced
* two tablespoons of oil
* salt
* 1 teaspoon cumin
* Diced carrots and celery
Making this recipe:
1) Put the guajillo chiles in very hot water and leave them there for 10 minutes.
2) Peel and clean the shrimp, put their heads and shells in the bowl of your blender with the guajillo chiles and the water the chiles soaked in. Blend until thoroughly liquefied; add the tomato paste and blend some more.
3) Brown the onions and jalapeno chile strips in a pan with some oil. Add the cilantro, pour the blended seafood bouillon we just did in the pan and some water for a total of about 8 cups of liquid.
4) Season with salt and cumin, simmer for at least half an hour.
5) Strain the broth to remove unwanted solids, then pour back in the pot; put it back on the heater, add the carrots and celery. Just before serving add the cooked octopus previously cut in pieces, and shrimps; bring to a boil and serve hot.
* 1 lb. shrimp with shells and heads still on
* 2 small octopus, already boiled for 1 hour
* 2 chiles guajillos, stems and seeds removed
* 3 tablespoons tomato paste
* 1 onion, chopped
* Some sprigs of cilantro
* 2 jalapeno chiles, sliced
* two tablespoons of oil
* salt
* 1 teaspoon cumin
* Diced carrots and celery
Making this recipe:
1) Put the guajillo chiles in very hot water and leave them there for 10 minutes.
2) Peel and clean the shrimp, put their heads and shells in the bowl of your blender with the guajillo chiles and the water the chiles soaked in. Blend until thoroughly liquefied; add the tomato paste and blend some more.
3) Brown the onions and jalapeno chile strips in a pan with some oil. Add the cilantro, pour the blended seafood bouillon we just did in the pan and some water for a total of about 8 cups of liquid.
4) Season with salt and cumin, simmer for at least half an hour.
5) Strain the broth to remove unwanted solids, then pour back in the pot; put it back on the heater, add the carrots and celery. Just before serving add the cooked octopus previously cut in pieces, and shrimps; bring to a boil and serve hot.
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