Skip to main content

Chilpachole de Jaiba #SoupSwappers


Here we are in the March edition of Wendy's - of A Day in the Life on the Farm - new group: Soup Saturday Swappers. And our March theme is Mexican Soups hosted by Karen of Karen's Kitchen Stories. Love it!

Karen writes, "Make a Mexican soup, or a soup inspired by Mexican flavors! Albondigas, chicken tortilla, posole, chile, sopa de elote, caldo tlalpeno, sopa de fideos, sopa de aguacate, sopa de flor de calabaza, sopa de bolitas de tortilla, caldo miche, sopa de frijol, sopa de tortilla...."

While we love Albondigas and Posole, I wanted to try something new to us. I found it in a traditional soup that hails from the state of Veracruz: Chilpachole de Jaiba.

Chilpachole refers to a spicy stew or soup made with seafood. I started with a recipe from the small city of Tlacotalpan which is known for its lively festivals, including the carnival of Candelaria where this delicious crab soup is served. While I adapted the traditional recipe to fit what I had in my pantry - using only ancho chiles instead of both ancho and cascabels - and what was in season - it's not quite time for zucchini here - I think the use of epazote renders this pretty close to the traditional flavors of the dish.


Forgive the raggedy appearance of my spice box. It was crushed in our move last summer. If you aren't familiar, epazote is a commonly used herb in Mexican cuisine. It has a distinctive taste; it's sharp and herbal. I would describe it as a marriage of oregano and fennel with some hints of evergreen in there. And it's a common pairing with beans as it's purported to can reduce beans' tendency to cause flatulence!

Ingredients makes 8 servings

  • 1 cooked crab, cleaned and cracked
  • 1 pound crab meat
  • 2 T butter
  • 1 T olive oil
  • 4 C potatoes, scrubbed and cubed
  • 2 C onions
  • 2 dried ancho chiles
  • 2 C water, divided
  • 4 C broth (I used a homemade fish stock)
  • 1 C clam juice
  • 1 to 2 t dried epazote
  • fresh cilantro for serving
  • wedges of organic lemon for serving

Procedure

Place the dried chiles in a small bowl. Cover with 1 C boiling water and press down with a smaller bowl or plate to completely submerge the peppers. Soak until the water is cool to the touch. Remove the peppers, then remove the stem, seeds, and veins. Place the peppers in the bowl of a food processor and add in the soaking water. Blend until smooth.

In a large souppot or Dutch oven, melt butter in olive oil. Add the onions and cook until the onions are completely translucent and beginning to caramelize. Add in the potatoes. Pour in the stock. Bring the liquid to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes are fork tender, approximately 15 minutes.

Pour in the blended chiles and clam juice. Stir in the epazote and add the crab meat. Once it returns to a simmer, pour 1 C water and add the cracked crab pieces to the pot. Cover and steam for 10 minutes until the cracked crab is warmed through.

To serve, spoon the soup into a large serving bowl - or serve from the pot! Allow diners to add their own cilantro and lemon juice to suit their tastes. We found it spicy enough from the anchos, but if you prefer it more spicy, add in a dash of hot sauce.


Comments

  1. WHat a nice choice for this theme! Love the crab as well as everything else you used.... hummmmm.... delicious!

    ReplyDelete
  2. My soup called for (optional) epazote but I didn't have any nor did my local grocer. I will have to check and see if I can find it for future recipes, like this amazing soup you are sharing!

    ReplyDelete
  3. I have not heard of Chilpachole de Jaiba but we do love crab so I can see this appearing on our table! I haven't used epazote but I am going to give this seasoning a try.

    ReplyDelete
  4. We adore crab! I will be putting this recipe in my queue to try. It sounds wonderful! P~

    ReplyDelete
  5. I have not heard of epazote and now I want to find it! Your soup sounds so delicious. Love, love, love all of the crab!

    ReplyDelete
  6. I am so interested in epazote- do regular store carry it- or do you order online? I love the crab in there too- looks yummy!

    ReplyDelete
  7. I actually have some epazote in my spice drawer, I think I need to drag it out again. Your soup sounds wonderful, hmmm, you always have such fun recipes.

    ReplyDelete
  8. I really like that you use picked crab and whole crab in this...what a winner!

    ReplyDelete

Post a Comment

Popular posts from this blog

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

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur