Rich’s Sopa De Mariscos (Mexican Seafood Soup)

Ingredients

• 1 cup onion, chopped
• 2 medium tomatoes, peeled, seeded and chopped
• 2 anaheim chilies, seeded, deveined and cut into strips
• 1 jalapeno pepper, seeded, and deveined and minced
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 3 garlic cloves, minced
• 1 teaspoon cumin seed
• 1 lb fish, cut into small pieces (any white ocean fish will do — snapper, haddock, flounder, etc. You can also use shrimp or a combin)
• 1/3 cup cilantro, chopped
• 1 teaspoon oregano
• 6 tablespoons lime juice (about 1-1/2 limes)
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 bay leaves
• 1 tablespoon olive oil
• water

Directions

1. 1

   With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.

2. 2

   Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.

3. 3

   Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.

4. 4

   Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.