Sopa de mariscos – Mexican seafood soup

Ingredients for 4 portions

• 4Guajillo chiles
• 4Tomatoes
• 3 clovesGarlic
• ½Yellow onion
• ≈ 2 lWater
• 2 tbspRapeseed oil
• 1 cubeFish stock
• 2Bay leaves
• 3 mlMexican oregano
• 2Carrots, sliced
• 300 gPotato, in cubes
• 500 gShell-on prawns, raw
• 300 gOctopus, cooked, in pieces
• 500 gFresh clams
• 400 gTilapia fillet, in chunks
• to tasteSalt

On the side

• ½Yellow onion, finely chopped
• 20 gCoriander, chopped
• 3Limes, in wedges
• 8Tostada shells

Method

1. Remove the stems and seeds from the chillies. Simmer them with the tomatoes in a little water for 10 minutes, until soft.
2. Meanwhile, scrub the clams and rinse them in cold water. Throw away any that are broken, or open and don't close when tapped.
3. Slice the carrots, cube the potatoes and cut the octopus and fish into chunks.
4. Drain and blend the chillies and tomatoes with the garlic, onion and 250 ml of the water until smooth.
5. Heat the oil in a large pot over a medium heat, strain in the sauce and let it fry for 5 minutes, stirring, until it darkens.
6. Pour in the rest of the water and add the stock cube, bay leaves, oregano, carrots and potatoes. Bring to the boil and simmer for 15 minutes, until the vegetables are almost tender.
7. Meanwhile, chop the onion and coriander for serving and cut the limes into wedges.
8. Add the prawns, octopus and clams, cover and cook for 5 minutes, until the clams have opened and the prawns are pink.
9. Add the fish and simmer gently for 4 minutes, until it just flakes. Season with salt and discard any clams that have not opened.
10. Serve the soup in deep bowls with the onion, coriander, lime wedges and tostadas on the side.

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