Caldo de Mariscos
- 2 serrano chilies, whole
- 1 whole head of garlic, unpeeled with loose husks removed
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 3 sprigs fresh marjoram
- 2 tbsp. chopped fresh cilantro
- 1 fish head (optional)
- 1 lb scallops
- 1 lb crap in shell, cut in half lengthwise (I use a small blue crab, about 4oz apiece)
- 1 lb small shrimp, in shell
- 1 lb red snapper, or your favorite fish, cut in 1 inch pieces
- 1 lb of 1 or a combination of the following: squid, mussels, octopus, oysters
- 2 ancho chilies
- 1 lb tomatoes
- 1 onion, sliced
- 2 tbsp. oil
- salt to taste
Bring 5 quarts of water in a large stock pot to a boil. Add in chilies, garlic, oregano, thyme, marjoram, cilantro and fish head. Let boil for about 10 minutes. Add in crab and shrimp, continue to boil for about 20 minutes. When the shrimp is cooked, remove as many as possible, and peel and devein them. Return shrimp to pot, and add remaining seafood. Lower head to a simmer, and cook for 10 more minutes.
Meanwhile, boil the ancho chilies in about 2 cups of water, until chilies are soft. Drain and discard water. Remove seeds and stems, adding a few seeds back in for a spicier soup. In a blender container, add tomatoes, onions, cooked chilies, seeds and enough water to facilitate blending. Puree well. In a skillet, heat the oil. Pour in the pureed sauce, and simmer for about 10 minutes, until reduced and slightly thickened.
Add salt to taste. Add sauce to soup pot and combine well. Remove fish head. Serve hot.
Note: I found a very convenient frozen seafood mixture that has a mixture of octopus, squid, mussels, shrimp, and other assorted shellfish. It came in a one pound bag, and was perfect for the one pound of mixed seafood that you need to complete this recipe.