Mexican Seafood and Chile Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 5 whole garlic cloves
• 2 whole dried guajillo chiles
• 1 whole dried ancho chiles
• 1 can (28 oz) canned whole tomatoes
• 4 cups fish or seafood stock
• ¾ pound large shrimp (16-20 count), peeled and deveined
• ¾ pound firm white fish fillets (mahi-mahi or snapper), cut into 2-inch chunks
• 1 pound littleneck clams
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ¼ cup fresh cilantro, roughly chopped
• 2 whole lime wedges
• 1 serving tortilla chips or crusty bread

Instructions

1. 1

   Cut 1 large yellow onion in half, then slice into half-moons about 1/4-inch thick — you want enough surface area for the onion to soften and meld into the broth. Peel 5 garlic cloves and slice them thinly.

2. 2

   Remove the stems and seeds from 2 dried guajillo chiles and 1 dried ancho chile by splitting them open with your fingers. Do not discard the chiles yet — you'll toast them first to wake up their flavor. Discard any loose seeds and stems.

3. 3

   Heat 3 tablespoons of extra-virgin olive oil in a large heavy-bottomed pot (at least 6-quart capacity) over medium heat. When the oil is shimmering and moves freely across the bottom, carefully lay the cleaned guajillo and ancho chiles flat against the hot surface. Toast them for 30 seconds per side — they should darken slightly and become fragrant. You'll smell their rich, fruity aroma as they warm. Transfer them immediately to a small bowl and cover with 1 cup of hot water. Let them soak for 5 minutes to soften.

4. 4

   In the same pot, add the sliced onion and cook over medium heat, stirring occasionally with a wooden spoon, until the onion turns completely translucent and the edges begin to turn light golden, about 5-6 minutes. Listen for a gentle, steady sizzle — if it pops loudly, lower the heat slightly.

5. 5

   Add the sliced garlic and cook for 1 minute, stirring constantly. You'll smell a sharp, pungent aroma when the garlic is ready — this means the raw bite is cooking off and the garlic is flavoring the oil.

6. 6

   Remove the softened chiles from their soaking liquid with a slotted spoon (reserve the soaking liquid). Add the chiles to the pot with the onion and garlic. Stir constantly for 1 minute — the chiles will break down slightly. Pour the chile soaking liquid into the pot, then add 1 can (28 oz) of canned whole tomatoes with their juices, crushing them by hand or with the back of your wooden spoon as you add them.

7. 7

   Pour in 4 cups of fish or seafood stock. Add 1 teaspoon of dried oregano. Stir well to combine. Bring the broth to a gentle simmer over medium heat — you should see small bubbles breaking the surface steadily, not a rolling boil. Simmer uncovered for 8 minutes to let the flavors meld.

8. 8

   While the broth simmers, scrub 1 pound of littleneck clams under cold running water with a stiff brush to remove any sand or debris. Discard any clams with broken shells or ones that don't close when you tap them — they're dead and unsafe to eat.

9. 9

   Season the broth with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper. Taste it — the flavor should be deep, slightly sweet from the chiles and tomatoes, and savory from the stock.

10. 10

    Increase the heat to medium-high and bring the broth back to a vigorous simmer. Add the 0.75 pound of large shrimp and the 0.75 pound of firm white fish fillets (cut into 2-inch chunks). Nestle the clams into the liquid as well. Stir gently once or twice. The broth should return to a simmer within 2-3 minutes.

11. 11

    Cook uncovered for 5-7 minutes, until the shrimp turn completely opaque and curled (they should no longer have any translucent gray spots), the fish is opaque and flakes easily with a fork, and the clams have opened with their shells gaping wide. Discard any clams that remain closed — they're unsafe to eat. Watch carefully for the exact moment everything is cooked through — overdoing seafood makes it rubbery and tough.

12. 12

    Remove the pot from heat. Squeeze 2 tablespoons of fresh lime juice into the broth and stir to combine. The acid will brighten all the deep, rich flavors you've built.

13. 13

    Ladle the caldo michi into four large, deep bowls, making sure each bowl gets a mix of shrimp, fish, and clams. Scatter 2 tablespoons of roughly chopped fresh cilantro over each bowl. Serve immediately with lime wedges on the side and crusty bread or tortilla chips for dipping and soaking up the incredible broth.

Tools you’ll need

• 6-quart heavy-bottomed pot
• wooden spoon
• slotted spoon
• small bowl
• stiff brush for cleaning clams
• cutting board
• chef's knife
• ladle
• four large deep bowls

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