Seafood Chilpachole

recipe
This favorite soup (pronounced CHIL-pa-CHOL) from the Veracruz region along the Gulf of Mexico is the essence of practicality, generally made not from any one type of seafood, but with whatever is fresh and available at the time.

Yield:

7 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 18 %
Fat 3.7 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 1.3 g
Protein 28.4 g
Carbohydrate 8.3 g
Fiber 1.1 g
Cholesterol 110 mg
Iron 2.1 mg
Sodium 702 mg
Calcium 83 mg

Ingredients

1 pound unpeeled medium shrimp
3 garlic cloves, sliced
2 (6-inch) corn tortillas
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (14.5-ounce) can whole tomatoes, undrained
1 onion, quartered
1 drained canned chipotle chile in adobo sauce
1 teaspoon vegetable oil
1 pound red snapper or other firm white fish fillets, cut into 1-inch pieces
7 lime wedges

Preparation

Peel shrimp, reserving the shells. Cut shrimp in half lengthwise; cover and chill. Combine the reserved shrimp shells, Chicken Stock, and sliced garlic in a large saucepan. Bring mixture to a simmer, and cook for 15 minutes. Drain in a colander over a bowl, reserving broth mixture. Discard the shrimp shells. Return broth mixture to saucepan.

Add the tortillas to broth mixture; let stand 10 seconds or until soft. Remove tortillas from broth. Place tortillas, salt, and next 4 ingredients (salt through chile) in a blender; process until well-blended. Heat oil in a large nonstick skillet over medium-high heat; add tortilla mixture. Cook 5 minutes, stirring frequently. Stir tortilla mixture into broth mixture. Bring to a boil; add shrimp and fish. Reduce heat; simmer 3 minutes or until seafood is done. Serve with lime wedges.

Note:

Jim Fobel,

January 1999
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