Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Galdo de Mariscos

Sunday, June 14, 2009

{soups-salads-and-salad-dressings} Galdo de Mariscos

Galdo de Mariscos

Coastal Seafood Soup

Makes 8 servings

3/4 pound (14 to 17) medium shrimp in the shell
3 green onions, cleaned and cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 medium carrot, cut into 1-inch pieces
1 sprig parsley
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 bay leaf
1/2 cup dry white wine
1/2 teaspoon salt
3 tablespoons olive oil
1 large white onion, chopped
6 medium garlic cloves, thinly sliced
4 medium tomatoes, peeled, seeded, and finely chopped
1 teaspoon Maggi seasoning extract or Worcestershire sauce
2 small new potatoes, peeled and cut into 1/2-inch dice
1 jalapeño chile, seeded, veins removed, and finely chopped
2 (141/2-ounce) cans reduced-sodium chicken broth 1 pound white fish
fillets, such as cod, snapper, or sea bass, cut into 1-inch pieces
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste Chopped fresh cilantro
2 fresh limes, cut into wedges

1. Peel the shrimp and reserve the shells in a medium nonreactive saucepan. Devein the shrimp, and cut each shrimp crosswise into thirds. Put the cleaned shrimp into a bowl, cover and refrigerate. To the pan with the shrimp shells, add the scallions, celery, carrot, parsley, oregano, bay leaf, wine, salt, and 2 1/2 cups of water. Bring to a boil, uncovered, over high heat. Reduce the heat and simmer, covered, 10 minutes. Pour the broth through a strainer placed over a medium bowl, pressing on solids to extract all the juices. Discard the solids. Set the broth aside.
2. In a large saucepan, heat the oil over medium heat. Add the onion and garlic. Cook, over medium heat, 'stirring, until the onion begins to brown, 3 to 4 minutes. Add the tomatoes and Maggi. Cook, stirring frequently, until the tomato juices have cooked away,4 to 5 minutes.
3. Add the potatoes, jalapeño, chicken broth, and the reserved shrimp broth.
Partially cover, and cook over medium-low until the potatoes are tender, 6 to 8 minutes. Add the fish and shrimp. Cook until the fish is opaque, and the shrimp are pink and curled, 3 to 4 minutes. Add the salt and pepper. Serve the soup sprinkled with cilantro. Pass lime wedges at the table.

1000 Mexican Recipes by Marge Poore via The All Around-Cooking List