Chilpachole: Spicy Seafood Soup
Recipe courtesy of Karen Hursh Graber
Makes 6 servings
3 qts. homemade fish stock, strained
3 ancho chiles, seeded, deveined, and soaked in hot water until soft
1 med. white onion, peeled and chopped
4 lg. garlic cloves, peeled and chopped
4 roma or plum tomatoes, peeled, seeded and chopped
1 t. dried oregano
½ t. dried thyme, or 1 sprig fresh thyme
½ t. cumin seed
2 T. olive oil (not extra virgin)
2 lbs. shrimp, shelled and deveined or 2 lbs. cleaned crabmeat
Avocado slices for garnish
Chopped onion for garnish
Chopped cilantro for garnish
Place 1 cup of the fish stock in a blender with the chiles, onion, garlic, tomatoes, oregano, thyme and cumin. Blend to a smooth puree. Heat the oil in a large pot, add the puree and simmer for 20 minutes. Add the remaining stock gradually, stirring to incorporate after each addition. Add the shrimp or crab and simmer for 10 minutes. Garnish with avocado slices, chopped onion, and chopped cilantro.