Skip to main content

Caldo de Siete Mares for Christmas Eve

After a three-day trip to the Bay Area - and since we were heading straight to a Christmas Eve mass - I needed an easy dinner that I could whip up after church for my parents before they rested up before their mass...at midnight. I decided to consolidate my Feast of the Seven Fishes into one pot!


Before we left the East Bay, we popped into Market Hall in Rockridge and chose some beautifully fresh seafood from the Hapuku Fish Shop. I even remembered to bring cooler for our fish and cheese. Feel free to adapt to whatever your fish market has.


Ingredients makes 6 to 8 entrée servings

  • 1 T olive oil
  • 1 T butter
  • 1 pound white fish, cut into 2 to 3" chunks (I bought some bluenose)
  • 1 pound other fish, cut into 2 to 3" chunks (I bought some salmon)
  • 1 C diced organic white onion
  • 3 cloves garlic, peeled and crushed
  • freshly squeezed juice from 1 lemon
  • 1 t sea salt
  • 1 pound shrimp or prawns (I shelled them, but left the tail on)
  • 1 pound squid, cleaned
  • 1 pound clams, scrubbed and rinsed
  • 1 pound mussels, scrubbed and rinsed
  • 1 pound scallops
  • 1 C fresh tomatoes, diced
  • 1/2 C fresh parsley, chopped
  • 1/2 C fresh cilantro, chopped
  • 6 or 7 C stock
  • 1 or 2 C clam juice
  • 1 organic lemon, sliced into wedges for serving
  • hot sauce for serving, optional (here's our homemade version)

Procedure
In large souppot or Dutch oven, melt the butter in the olive oil. Stir in the onion, garlic, and salt. Sauté until the onion begins to soften.

Add in the fish. Cook, stirring occasionally, until the fish pieces are opaque, approximately 5 to 6 minutes.

Add in the shrimp, squid, mussels, clams, scallops, tomato, parsley, and cilantro. Pour in the broth and clam juice. Cover and bring to a boil. Reduce the heat to medium, keep covered, and let the soup simmer until the seafood is cooked through and the shellfish is open, approximately another 10 minutes.

Ladle the soup into individual serving bowls and serve with the lemon wedges and hot sauce.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an