Sopa Mariscos Translation

February 10, 2016 By in Carrots, Clams, Cooking Method, Course, Cuisine, Fish, Fish and Seafood, Food Processor, Main Ingredients, Mexican or Southwest US, Onions, Peppers or Chillies, Potatoes, Shellfish, Shrimp, Small Appliance, Soups, Stews & Chili, Stovetop, Tilapia, Tomatoes Tags: blogger clue, calamari, Clams, fish, healthy, Hot Soups, lenten, Mexiican, mussels, pasilla, seafood, shrimp, soup, spicy, tilapia, Weight Watchers 19 Comments

Blogger C.L.U.E. is a fabulous group of bloggers who once per month sample the offerings from another group member’s blog, then blog about it (as I am about to do here). These run on a theme that changes from month to month (last month was eating healthy, in which I made Couscous with Chicken and Vegetables from the blog Anna Dishes.)

And I was fortunate enough to be assigned Heather at All Roads Lead to the Kitchen (as she has about a billion soup recipes and must have something wonderful simmering away in her soup pot every single day). So I browse her recipes and my eye suddenly spots the word

Pescados Y Mariscos (spanish Edition)

In several places, and I am instantly in love. Exploring the recipes in greater detail does not disappoint, except the one I want most (Mariscos or Seafood) was mysteriously missing. However, I quickly honed in on the Caldo de Camerones y Pescado, which is quite similar, and uses shrimp and fish. At the market, though, I couldn’t leave the package of mixed seafood with calamari, mussels, clams and shrimp alone, so I opted for that instead of a second type of shrimp the original recipe calls for, and have ended up with something quite like Caldo Mariscos after all. See how easy it is to switch gears in the kitchen? Sometimes out of necessity, other times out of choice, but usually everything ends well.

One of the necessities I had to change in this recipe was the dried chilies. I usually have every chile known to mankind in my pantry, but for some odd reason, was out of the whole dried pasilla chiles, which is one of the larger ones that are usually used when making mole.They had a supply at the market, but being the snob I can sometimes be, I didn’t like their color (they looked really really old) and since I didn’t want to market-hop in search of the lost chile, I decided to buy a bottle of pre-ground pasilla powder, which would change the method in the soup making, but really, it would be good for people to see how Heather does hers with whole chiles, and what to do if you have to use ground chile powder. Of course, if you can’t find that either, or something about what the market offers is untoward, you can always opt for the garden-variety of chili powder. But unless it is pure ground California or New Mexico chile, it is going to have “filler” in it as well (lots of cumin for one thing) and cumin will radically alter the flavor profile. Not in a bad way, I would think, but it isn’t going to be the same. If you do happen to have the whole chiles, besides the way Heather mentions of cooking them until soft and buzzing up in the food processor, there is a third way, where you lightly toast the peppers until aromatic (either over a flame or under the broiler)(don’t burn them!), then tear off the stems and seed pod, shake out any excess seeds, and buzz them up in a spice grinder to make your own ground chile powder. I do this all the time as I like to concoct my own chili powder blends and ground chiles for enchilada sauce. Besides being customized to my tastes, it is also much cheaper to buy the chiles that way and  do things yourself.

But back to the soup. This is a brothy soup, and will be a bit brothier than what you see in the photo. I was not trying to be dishonest about it, but plated the soup so you could see the contents. If you do want more filler, add about 1/3-1/2 more of the ingredients  for a well stocked soup. But since I am dieting, brothy is fine with me. You choose how you like it. But if you change the ingredients and are watching WW points, remember to recalculate that on your own.

Sopa Asiática Tradicional Tailandesa Agria Y Picante Tom Yum Con Camarones En Un Tazón Negro

Check out the participating Blogger C.L.U.E. members this month as we sample each other’s soup  and stew recipes. Don’t forget to pin your favorites so you don’t lose them!

I'm Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine.

The kitchen is my happy place, where I find joy in creating delicious recipes for my friends, family, and my readers here.

How Can We Say Shellfish In Spanish?

Join me as my cooking hobby takes our mutual love of cooking from our home to the wonderful world of food beyond.

I have shared over 2000 recipes on my blog over the past ten years. Enjoy them all: click posted recipes above for a deep dive.November 15, 2019 By in Carrots, Fish and Seafood, Mexican or Southwest US, Peppers or Chillies, Shellfish, Shrimp, Soup, Soups, Stews & Chili, squash, Stovetop, Tomato Sauce, Tomatoes, Zucchini Tags: #FishFriday, 30 minute meals, Caldo recipes, Mexican recipes, Seafood recipes, Shrimp recipes, Soup Recipes 17 Comments

Caldo de Camaron is a tomato based Mexican shrimp soup flavored with ancho and pasilla chiles and vegetables in a lightly spicy broth.

A Canada Mexico Fusion Recipe: Seafood Chowder (crema De Mariscos)

I love the flavors  in a Mexican seafood soup so enjoy having it when  I can. Perfect timing that Fish Friday is having the monthly recipe posting, and the topic is for International  soups.

We got snow recently although it likely won’t last. But regardless, it will still be cold for months now. And nothing better to warm us up than a soup imbued with the flavors of pasilla and ancho chili.

You can buy both of those in  the jar  or grind them yourself- generally they get toasted up, torn apart, the seeds removed, and then ground in a mortar   or spice grinder.

Sopa De Mariscos (spanish Seafood Soup)

Alternatively, you can soak  them in hot water and then puree to make a paste. It all comes out the same. I generally grind mine with a spice mill so I can have it all ready if I make enchilada sauce or chili or something. Having to stop and prep last minute is a lot like finding you are out of an ingredient and have to run to the store. I hate that.

You can vary the vegetables in this if you like but these are the ones I prefer. Carrots and onion are very common in all soups as part of the mirepoix, but the addition of zucchini or calabacitas as that variety is called, is very apropos.

Brothy traditional albondigas meatball soup with fideo noodles and vegetables makes a great start to any Mexican meal or chilly day supper.

Caldo Batido Or Caldo De Enfermo

Easy to make at home DIY Mexican spicy green hot sauce made from fresh poblano peppers spices up any south of the border meal.

Serving: 1 g Calories: 247 kcal Carbohydrates: 22 g Protein: 24 g Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.01 g Cholesterol: 191 mg Sodium: 2287 mg Potassium: 853 mg Fiber: 5 g Sugar: 7 g Vitamin A: 5318 IU Vitamin C: 25 mg Calcium: 153 mg Iron: 2 mg

I'm Sue Lau and I am cooking up kitchen love in Cincinnati Ohio with an emphasis on Heartland, Southern US and Amish cooking as well as Ethnic cuisine.

Shrimp Ceviche Recipe, Die Meeresfrüchtesuppe.

The kitchen is my happy place, where I find joy in creating delicious recipes for my friends, family, and my readers here.

Join me as my cooking hobby takes our mutual love of cooking from our home to the wonderful world of food beyond.

I have shared over 2000 recipes on my blog over the past ten years. Enjoy them all: click posted recipes above for a deep dive.Caldo de mariscos also known as sopa de mariscos or “seafood soup” in English is an amazing and delicious soup that your taste buds will love! If you’re a fan of seafood and Mexican flavors then you must try this soup!

How To Pronounce La Sopa De Mariscos In Spanish

Then transfer the chilies and tomatoes to a blender. Add 1/4 piece of the onion, garlic cloves and chipotle peppers to the blender as well.

Heat up the oil in a large pot over medium heat. Once the oil is hot, strain the salsa into the pot using a fine mesh strainer.

While the salsa is cooking, peel and chop the carrots and potatoes. Then chop the celery. Add the veggies to the salsa. Then stir in the water.

Caldo De Pescado (mexican Fish Soup)

You know instead of adding just water to the salsa you can always make some shrimp broth using about 2 lbs of shrimp shells. Just boil the shells with the water for about 30 minutes. Then strain the shrimp broth into the salsa.

Bring to a boil over medium heat. Cover the pot and let the veggies cook for about 15 minutes or so until they