This recipe really deserves a WOW by its heading. To begin with, it was made with ingredients we had on hand. Our freezer is getting cleaned out quickly.
We're still experiencing below-zero temperatures where we live, so soups have become an every-other-night dinner around here. Mexican soups that are spicy really make you forget about the cold.
The main ingredients in SEAFOOD CHILPACHOLE are fish (cod) and shrimp. The soup starts out as a broth made from chicken stock, shrimp shells and tails, and garlic. After simmer for 15 minutes, this mixture gets strained back to a clear broth to which is added a paste made from chile chipotles, tomatoes, onions, oregano, and two corn tortillas which have been softened in the clear broth and blended into the paste. This paste gets whisked into the broth, and finally you add the shrimp and fish for a few minutes before serving. The soup is served with a cilantro garnish and lime wedges on the side. We also added a little cooked brown rice to our broth (at the table) once we'd eaten the shrimp and fish pieces out of the soup.
The next time I make it, I will add a little less chipotle. Javier loved it the way it turned out, but it was almost too picante for me last night.
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