Crema de Mariscos is a luxurious and comforting seafood soup that embodies the essence of coastal cuisine. Its velvety texture, achieved through a blend of heavy cream and milk, perfectly complements the tender morsels of shrimp and assorted seafood
Ingredients:
- 1 lb (450 g) shrimp, peeled and deveined
- 1 lb (450 g) mixed seafood (e.g., scallops, squid, mussels)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium tomatoes, peeled and chopped
- 1 cup (240 ml) white wine
- 4 cups (960 ml) seafood stock or fish broth
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) milk
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped for garnish
- Lime wedges for serving
Instructions:
- Prepare the Seafood: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent. Add the bell pepper and cook for another 3-4 minutes.
- Add Tomatoes and Wine: Stir in the tomatoes and cook for about 5 minutes, or until they start to break down. Pour in the white wine, and let it simmer for a few minutes until reduced by half.
- Simmer the Broth: Add the seafood stock or fish broth to the pot, along with the paprika and cumin. Bring to a gentle simmer and cook for about 10 minutes.
- Cook the Seafood: Add the shrimp and mixed seafood to the pot. Simmer until the seafood is cooked through, about 5-7 minutes.
- Add Cream and Milk: Stir in the heavy cream and milk, and let it heat through without boiling. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro or parsley. Serve with lime wedges on the side.
