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.