Chilpacciole (seafood stew) is a flavorful, authentic Mexican dish that combines the unique flavors of poblano chiles, dried oregano, fresh cilantro, and a variety of seafood and vegetables.
This delicious dish has the very original name “chilpacciole” and is considered a classic of Veracruz cuisine. It is said to have originated from the French soup “Soup au fruit de mer,” which is made by boiling seafood and adding vegetables.
Mexicans saw this soup and made some changes. By highlighting the chili instead of highlighting the seafood, and adding shrimp instead of vegetables, Chilpachole was born. The soup has a rich flavor, but the addition of the shrimp flavor makes it more harmonious.
material: For 8 servings
- 12 oz (340 g) fresh or frozen medium shrimp
- 225 g fresh or frozen tilapia or other white fish
- 2 poblano chili peppers
- 8 oz (225 g) fresh or frozen scallops
- 8 oz (225 g) mussels or clams
- 2 tablespoons olive oil
- 8 cloves garlic (chopped)
- 1 cup (1 large) chopped onion
- 1 cup finely chopped celery (2 stalks)
- 1/2 cup (1 medium carrot) chopped carrots
- 4 shijimi soup (225g each)
- 2 cans of roasted tomatoes (400 g each), undrained
- 2 cups vegetable or tomato juice
- 1 fresh jalapeño, stemmed, seeded and chopped *
- 2 bay leaves
- 1 1/2 teaspoons crushed dried oregano
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoons aniseed (crushed)
- 1/2 cup fresh coriander leaves
- salt
- slice of lime
- Bottled hot pepper sauce (optional)
- Garlic bread (optional)
Use at least three types of seafood and buy as fresh as possible from a seafood merchant. Clams, squid, scallops, and crab are all included in this stew.
Preparation:
Thaw shrimp, fish, and scallops if frozen. Peel and expose the shrimp. Cut the shrimp in half lengthwise. Wash shrimp, fish, and scallops. Dry with paper towels. Cut the fish into 2cm cubes. Set shrimp, fish, and scallops aside. Using a stiff brush, scrub the mussels or clams under cold running water. If the mussels have whiskers, remove them. Mix 8 cups water and 3 tablespoons salt. Add mussels or clams. Soak for 15 minutes. Drain and rinse. Drain the water, soak, drain, and rinse twice more.
Preheat oven to 425°F. Cut the poblano chile in half lengthwise. Remove stems, seeds, and membranes. **Place the bell pepper halves, cut side down, on a foil-lined baking sheet.
Bake for 20-25 minutes or until the skins are charred and the peppers are tender. Wrap the foil around the peppers and fold the edges to seal. Let stand for about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skin. Gently peel off the skin and cut into thin strips. Chop the poblano peppers. Please lie down on your side.
Heat the oil in a 6- to 8-quart slow cooker over medium heat. Add garlic. Cook for 1 minute. Add onion, celery, and carrots. Cover and cook for 5 minutes, stirring occasionally. Add the clam juice, tomatoes, vegetable juices, jalapeños, bay leaves, oregano, cumin, and anise seeds. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add chopped poblano chiles and cilantro. Discard the bay leaves. Season with salt.
Add shrimp, fish, scallops, mussels or clams to the clam juice mixture. Cover and simmer for 5 to 8 minutes or until shrimp are transparent and mussels or clams are open. Discard unopened mussels and clams.
Place the stew in a bowl. Garnish with lime slices. Serve with hot pepper sauce and garlic bread, if desired.
**Try to avoid direct contact with chili peppers as they contain volatile oils that can burn your skin and eyes. Wear vinyl or rubber gloves when handling chili peppers. If you touch the peppers with bare hands, wash your hands and nails thoroughly with soap and warm water.
