RICK BAYLESS'S RED CHILE SEAFOOD SOUP

Rick Bayless's Red Chile Seafood Soup image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 13

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Ingredients

2 tablespoon vegetable or olive oil
3 dried guajillo chiles (about 3/4 ounce), stemmed, seeded, and torn into large pieces
15 ounces diced tomatoes, preferably fire-roasted
1 large white onion, cut into 1/4-inch pieces
2 cloves garlic, peeled
6 cups homemade or store-bought low-sodium chicken, or fish broth
4 medium red-skin boiling potatoes, or Yukon Gold potatoes (about 1 pound), cut into 8 pieces
2 large sprigs fresh epazote, optional
Coarse salt
1 pound mussels, scrubbed and debearded, or 2 clams, scrubbed
1 pound fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes
1/2 cup chopped fresh cilantro, for garnish
1 lime, cut into 6 wedges, for serving

Steps:

Heat oil in a medium pot over medium heat. Add chiles; saute, being careful not to overtoast chiles, until aromatic and they have changed color slightly, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles to a blender jar; add tomatoes and their juice to blender jar.
Add 2/3 of the onion and all the garlic to the pot. Cook, stirring frequently, over medium heat until golden, about 7 minutes. Transfer remaining onion to a strainer, and rinse under cold water; reserve for garnish. Using the same slotted spoon, transfer onions and garlic to blender; process until smooth.
Set a medium-mesh strainer over pot; using a wooden spoon, press tomato mixture through. Return pot to medium-high heat; cook, stirring frequently, until reduced and thick, about 6 minutes. Add broth, potatoes and epazote, if using; when mixture comes to a boil, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Season with salt.
Just before serving, increase heat to medium-high; add mussels and fish. Boil briskly until shells have opened, about 4 minutes.
To serve, ladle into large bowls. Sprinkle generously with cilantro and reserved onion. Serve immediately with limes.

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Awais Sattar

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I've never tried red chile seafood soup before, but this recipe has me intrigued. I'll definitely be giving it a try.

Anuu Gaming

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I'm planning to make this soup for my next dinner party. I'm sure my guests will love it!

Rrgfg Ryr

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This recipe is a great starting point, but I made a few changes to suit my own taste. I added more vegetables and used a different type of fish.

David Neufell

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I followed the recipe exactly, but my soup didn't turn out as flavorful as I expected. I think I might have used the wrong type of chili pepper.

Nubia Rock

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This soup is a bit spicy for my taste, but I still enjoyed it. The flavors were well-balanced and the seafood was very fresh.

Musadiq Ali

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I'm not a big fan of seafood, but this soup was surprisingly delicious. The broth was rich and flavorful, and the seafood was cooked perfectly.

sushant chaudharii

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This is my new favorite seafood soup recipe. It's so flavorful and easy to make.

Sajjawal Soomro

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I made this soup for a dinner party and it was a hit! Everyone loved the unique flavors and the beautiful presentation.

Sudina Tamang

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The recipe was easy to follow and the soup turned out great! I especially loved the spicy broth and the tender seafood.

Adrian Juma

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This soup is a delightful blend of flavors and textures. The combination of seafood, vegetables, and spices creates a rich and satisfying dish that is perfect for a cozy meal.

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