Mexican Sopa De Mariscos
by Linda Tubby
Experience the taste and flavour of Mexican cuisine with our seafood soup. Prepare in advance, to make it the perfect accompaniment for the last of the lazy, hazy summer evenings.
- 3 whole sea bream scaled and gutted
- 24 cleaned mussels
- 5 tbsp olive oil
- 3 large banana
- shallots chopped
- 8 cloves garlic chopped
- 5 stalks celery chopped – use any leaves too
- 800g red and orange tomatoes chopped
- 2 fat red chillies chopped
- 4 large sprigs oregano
- 1 tsp freshly ground black pepper
- 1 tsp sea salt flakes
- 15g bunch fresh coriander (stalks removed)
- 2 small cooked brown crabs cleaned and cut into 4 pieces (ask the fishmonger to do this task)
- 18 whole raw prawns
Use sustainable prawns, brown crab, mussels and gilt head bream or tilapia or other non-oily sustainable whole fish.
The soup can be prepared in advance to the point where all the seafood is added.
Rather than making your own fish stock, you could buy 1 litre of stock from a good fishmonger and use fish fillets instead.
- Take the heads off the fish and remove the fillets. Trim the fillets taking out any small bones and cut each fillet in half across, cover and put in the fridge.
- Put all the fish bones, carcass and heads in a large pan and cover with 1.25 litres of cold water and add a teaspoon of salt. Bring slowly to the boil then turn right down to barely a simmer for 30 minutes. Turn off the heat and let it settle for 20 minutes. Sit a sieve over a bowl, strain the stock and discard the bits caught in the sieve.
- Wash the large pan and add the oil, heat gently and add the shallots, celery, garlic, tomatoes, chillies, oregano, half the coriander and season with pepper. Sauté for 10 minutes without colouring.
- Take 100ml of the strained stock and put it in a lidded pan big enough to take the mussels and put to one side. Add the rest of the stock to the sautéed mixture and simmer gently for about 20 minutes.
- Put the stock for the mussels on to boil and add them to the pan, put on the lid and cook for about 4 minutes or until they have all opened (discard any stubborn ones). Sit the sieve back over the bowl and strain the mussels, put them in a clean bowl and cover until serving.
- When the mussel liquor has settled, carefully pour into the pan of stock mixture leaving any grit behind in the bowl. Process the stock mixture through a mouli or when cooled slightly process in a liquidiser and pass through a sieve set over the pan pushing all the solids through with the back of a ladle.
- When ready to serve, heat the mixture and add the crab and prawns for 3 minutes. Add the fish pieces and give another 3 minutes. Finally add the mussels and cook for another minute before folding in remaining coriander leaves.
Recipe & food styling: Linda Tubby/Narratives
Photographer: Laura Edwards/Narratives
Art Director & stylist: Mary Norden/Narratives