*  Exported from  MasterCook  *

                  Seafood Soup with Chilies and Tomatoes

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Mexican
                Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      cups          Water
   1 1/2  medium        Onions -- peeled quartered
  60      milliliters   Garlic -- peeled
  12                    Black peppercorns -- whole
   2      teaspoons     Salt -- or to taste
   4                    Fish heads
   1 1/2  pounds        Red snapper or sea bass
                        Bones and trimmings.
                        -----FOR THE SOUP BASE-----
     1/2  cup           Olive oil
   3      medium        Onions -- thinly sliced
  40      milliliters   Garlic -- crushed
   2      cans          Whole plum tomatoes -- drained
                        And chopped -- 28 oz size
     3/4  teaspoon      Dried oregano -- OR
     3/4  tablespoon    Fresh oregano
     1/2  teaspoon      Black pepper
                        Salt to taste
   2                    To 4 fresh jalapeno or
                        Serrano chilies -- stemmed and
                        Cut into strips
                        -----TO FINISH THE RECIPE-----
   2      pounds        To 2 1/2 lbs red snapper or
                        Sea bass cut into chunks
  32      medium        Shrimp; peeled -- deveined
   4                    To 6 jalapeno chilies
                        Stemmed and cut in strips
                        For garnish

To prepare fish stock,place water,onions,garlic,peppercorns and salt in medium
 stockpot and bring to a boil.Add fish heads and simmer 40 minutes,then add fish
 and continue cooking 25 minutes more.Remove from heat,strain stock and discard solids.Set stock aside..
To prepare soup base,heat oil in heavy saucepan over medium heat.Saute onions
 and garlic until lightly browned,about 5 minutes.Add tomatoes and cook until mixture
 is thick,about 20 minutes.Add oregano,pepper and salt to taste.Gradually add chilies
 and reserved fish stock.Recipe may be prepared to this point 1 day in advance..
Before serving,heat soup base to a simmer,Add fish chunks and shrimp and cook on
 medium low heat for 8 minutes.Taste and adjust seasonings.Serve immediately with
 jalapeno strips on the side to garnish.Makes 8 servings..

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