Fish - Seafood Stew (Sopa de Mariscos)

Seafood Stew (Sopa de Mariscos)

Rick Stein - The Road to Mexico
23-März-25
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Ingredients:

For the sauce

80ml corn oil
2 onions, chopped
4 cloves garlic, chopped
3 guajillo chillied, deseeded and chopped
400g (can) chopped tomatoes
1tbsp tomato puree
1tsp oregano
2tsp salt
1 red pepper deseeded and roughly chopped
2 jalapeno chillies, sliced (alt. Chipotle chillies)
1lt Fish stock (link to recipe)
2tsp dried epazote, or oregano

Fish

Hake
1 squid
4 scollops
6 king prawns

Method:

Make an amazing Fish stock

Heat half the corn oil in a large frying pan and fry half the onions, garlic and guajillo chillies till soft.
Add tomatoes, tomato puree, oregano, salt and 300ml water and then cook down to a thickish paste.

Blend all above and put in a large sauce pan and add the fish stock.
Bring to the boil and then simmer for 20mins, adding the oregano for the last few minutes.

Heat remaining half of oil in frying pan and fry the remaining onions, red pepper and jalapenos (alt. Chipotle) until soft.
Don't blend, just add to the rest of the sauce.

Add 1cup of sauce per person into a clean saucepan, the remainer can be frozen.

Cook the Hake and scollops in a frying pan with butter.

Add the prawns to the sauce and then add the squid at the last minute to ensure it doesn't over cook

Ladle the soup into deep bowls, arrange Hake and Scollops on top, sprinkle with corianer and serve with crusty bread.