Veracruzana Crab Soup Nytimes Food

VERACRUZANA CRAB SOUP RECIPE

Veracruzana crab soup Recipe image

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs like seafood bisques, or French soupe de poissons, and its Southern French counterpart, bouillabaisse. The latter are special occasion dishes best left to restaurants with a budget for labor and specialty fish. It's the rustic, country-style soups and stews that are fun to make at home, both for dinner parties and family meals.These hearty soups don't require elaborate fish stocks - which can be a good thing, as it's not always easy to find the fish heads and bones that a good fish stock requires. The procedure for two of these recipes, the Provençal fish chowder and the Veracruzana crab soup, is identical. You begin by making a robust tomato sauce base, then add water or a light vegetable stock, the additional vegetables and aromatics called for in the recipe, bring the mixture to a boil, and simmer until the vegetables are tender. Shortly before serving, add the fish or crabmeat.For a bit more of the sea, there are anchovies in the tomato base that's at the foundation of the Provençal fish chowder. It's embellished with the broth from the steamed mussels that accompany each serving. As for semantics, I like to call this soup a chowder because, like a Manhattan clam chowder, it has a tomato base and an abundance of potatoes. But its hallmark Southern French flavors - lots of garlic, a good pinch of saffron, the perfume of orange zest and fennel - leave no doubt that the fragrant dish is decidedly Provençal.As for the type of fish to use in this soup, you have lots of flexibility. The fish should be white-fleshed (not salmon), but your budget and the quality of what's available can help you decide. I often use what fish stores call "chowder mix," a low-cost mix of pieces of different fish; but tell the fishmonger not to include any salmon or tuna in the mix, because their flavors are too strong. (I've even used the frozen Alaskan cod from Trader Joe's with very good results. Just make sure to remove it from the package and thaw in a bowl in the refrigerator overnight, then to drain off any water from the bowl.)The distinctive flavors of the Veracruzana soup come from the minced olives, capers and pickled jalapeños that are cooked along with onions, garlic and tomatoes in the soup base. It may seem curious to find olives, capers, and olive oil in a Mexican dish, but the cuisine of the of Veracruz has strong ties to the Mediterranean. Veracruz was for centuries the gateway to Mexico, and Spanish foodways are reflected in the widespread use of ingredients such as olive oil, olives, and capers. I prefer to make the soup with crab only, but, the price of crabmeat being what it is, you can also combine crabmeat with white-fleshed fish like cod or snapper.Both of these stews are perfect for big dinner parties. You can make them, up until the point of adding the fish or crabmeat, hours or even a day or two in advance, which is always something I look for in a recipe when I'm planning a dinner. The mussel stew with potatoes and sausage is better for smaller dinners, for four4 people, say, mainly because of the amount of space mussels require in a pan. The stew is inspired by a number of Portuguese and Catalonian seafood dishes that bring earth and sea together, usually in the form of sausage and seafood such as mussels or clams. The potatoes contribute substance and comfort, their flavor irresistible because of the way they absorb the flavorful broth.The base for this stew - the sausage, potatoes, and onions - can also be prepared a few hours ahead. It's hard to go wrong as long as you don't boil the fish, or steam the mussels for too long. Just keep the soup at a low simmer, until the fish is cooked through, check seasonings, steam mussels only until they open up, and you're good to go.All of these dishes make wonderful one-dish meals - maybe follow with a crisp green salad. And if you want to get more seafood into your diet but you're not a confident fish cook, this is a great place to begin. Martha Rose Shulman is a cookbook author and food writer based in Los Angeles.

Provided by Martha Rose Shulman

Categories STOVETOP, MAINS, SOUPS, STEWS/BRAISES, FISH & SHELLFISH

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
2 onions, chopped
Salt
3 large garlic cloves, minced or put through a press
2 medium-size canned jalapeño chiles, drained, seeded and chopped
1/4 cup chopped green olives
Scant 1/4 cup capers, drained, rinsed, and chopped
2 (28-ounce) cans tomatoes, drained and chopped
2 sprigs cilantro, plus 1/2 cup chopped cilantro, divided
1 sprig fresh mint
1/2 teaspoon oregano
2 bay leaves
1 pound white or Yukon Gold potatoes, scrubbed and diced
1 pound winter squash, peeled and diced (about 2 cups diced)
1 1/2 quarts water
1 1/2 pounds fresh lump crabmeat, or a mix of 1 pound crabmeat and 1/2 pound white fish fillets (such as cod, snapper or chowder mix without salmon or tuna), cut in 1-inch pieces
3 limes, cut in wedges, for serving

Steps:

In a large, heavy soup pot or Dutch oven heated over medium heat, add the olive oil, then the onions and a generous pinch of salt. Cook, stirring until tender, 6 to 8 mionutes. Stir in the garlic, jalapeños, olives and capers, and continue to cook just until the garlic is fragrant, another minute or so.
Add the tomatoes, cilantro sprigs, mint, oregano, bay leaves, and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes are somewhat cooked down and the mixture smells fragrant, about 15 minutes.
Stir in the potatoes, winter squash and water, and bring to a simmer. Cook, stirring occasionally, until the potatoes and winter squash are tender, about 30 minutes. (The soup can be made ahead of time up to this point. Reheat before continuing.)
Shortly before serving, bring the soup back to a simmer. If cooking fish along with the crabmeat, add the fish and simmer for 5 minutes before adding the crabmeat. Stir in the crabmeat and heat (careful that the soup does not boil) until the crab is warmed through and the fish flakes easily, about 5 minutes. Taste and adjust the seasoning if desired.
Stir in the chopped cilantro, and serve the soup with lime wedges on the side.

CRAB SOUP

Crab Soup image

Provided by Joan Nathan

Categories soups and stews, appetizer

Time 1h15m

Yield Twelve servings

Number Of Ingredients 16

Ingredients

2 peeled and diced carrots
1 diced leek
1 diced onion
2 diced celery ribs
1 fresh branch thyme
2 tablespoons extra-virgin olive oil
2 pounds crab or lobster shells
3 diced shallots
2 cups Chardonnay
1 cup lobster or fish broth
2 quarts heavy cream
Sea salt and freshly ground black pepper to taste
1 pound jumbo lump crab
1 pound special crab
1 carrot, turnip, zucchini and celery rib, each julienned, 2 inches long
1 teaspoon lobster coral (the egg sack) or finely diced green of the scallion

Steps:

Saute the carrots, leek, onion, diced celery ribs and thyme in the olive oil for a few minutes. Add the crab or lobster shells and cook for 10 minutes. Add the shallots and saute for five more minutes. Add the Chardonnay and simmer, uncovered, for five minutes. Then add the lobster or fish broth and reduce for 10 minutes. Add the cream and simmer slowly for 15 minutes. Strain the soup and add sea salt and pepper to taste.
Put eight pieces of lump crab in each serving bowl. Add the rest of the lump crab and the special crab to the stock and reduce it for 10 minutes more. Then puree in a blender or food processor and strain through a sieve.
In boiling salted water, blanch the julienned carrot and turnip for five minutes, the zucchini and celery for one minute. Immerse them immediately in cold water and drain.
Crisscross the lump crab in each soup bowl with julienned strips. Sprinkle with a touch of lobster coral or green scallion. Place the bowls in a warm oven for three minutes, then transfer them to individual place settings at the table. Serve the soup in a tureen.

Nutrition Facts : @context http, Calories 764, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 63 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 37 grams, Sodium 983 milligrams, Sugar 7 grams

SIMPLE CRAB SOUP

Simple Crab Soup image

Provided by Mark Bittman

Categories dinner, quick, soups and stews, appetizer

Time 30m

Yield About 2 quarts (4 to 6 servings)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium red bliss or other waxy potatoes, cut into 1/2-inch dice
1 teaspoon black pepper
2 tablespoons Old Bay seasoning, or as needed
Salt
3 1/2 cups beef or vegetable stock, or as needed
2 tablespoons lemon juice, or as needed
1/2 cup dry white wine
2 large tomatoes, peeled and cut into 1/2-inch dice
1 pound claw crab meat, picked over and any cartilage discarded
Saltines, for serving

Steps:

In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
Add 3 1/2 cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 838 milligrams, Sugar 2 grams, TransFat 0 grams

VERACRUZANA CRAB SOUP

Veracruzana Crab Soup image

This is an elegant soup that I've served at dinner parties as well as family dinners. It has a spicy depth of flavor, resulting from the combination of pickled capers, pickled jalapeños (don't substitute fresh for canned here) and olives.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, appetizer, main course

Time 1h15m

Yield Serves six to eight

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 medium onions, chopped
3 large garlic cloves, minced or put through a press
2 medium-size canned jalapeño chiles (en escabeche), seeded and chopped (about 3 tablespoons chopped)
1/4 cup chopped green olives
Scant 1/4 cup capers, drained, rinsed, and chopped
2 28-ounce cans tomatoes, drained and chopped
Salt (1 to 2 teaspoons)
1 pound Yukon gold potatoes, scrubbed and diced
1 pound winter squash or zucchini, peeled and diced (about 2 cups diced)
A bouquet garni made with 2 sprigs each cilantro and mint, and 2 bay leaves
1/2 teaspoon oregano
1 1/2 pounds cooked crabmeat
1/2 cup chopped cilantro
3 limes, cut in wedges, for serving

Steps:

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions. Cook, stirring, for five to 10 minutes until tender. Add the garlic and continue to cook for another minute or two, until the garlic begins to color. Add the tomatoes and about 1/2 teaspoon salt, and cook, stirring, for about 15 minutes, until the tomatoes are somewhat cooked down and the mixture smells fragrant. Add the potatoes, the winter squash, chiles, olives, capers, bouquet garni and the oregano, and stir together for five minutes. Add 2 quarts water and salt to taste, and bring to a simmer. Simmer 30 minutes, until the potatoes and winter squash are tender. Taste and adjust seasonings, adding more salt and/or garlic if you wish. Remove from the heat if not serving right away.
Bring the soup back to a bare simmer, and stir in the crab. Heat through, stirring and being careful not to let the soup boil or the crabmeat, which is already cooked, will become too rubbery. Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1023 milligrams, Sugar 8 grams, TransFat 0 grams

FISH VERACRUZANA

Fish Veracruzana image

Provided by Marian Burros

Categories dinner, weekday, main course

Time 30m

Yield 3 servings

Number Of Ingredients 12

Ingredients

3 large new potatoes, scrubbed but not peeled, and cut in thirds
2 or 3 tablespoons canola oil
2 medium-size onions, thinly sliced
2 red, yellow or orange bell peppers, seeded and quartered
2 Anaheim chilies or 1 poblano chili, seeded and quartered
3 tablespoons lime juice
2 teaspoons minced garlic
Freshly ground black pepper to taste
1 bunch cilantro, washed and dried
1 1/2 cups tomato puree
1 pound scrod, catfish or flounder, without skin and cut in chunks
1/2 lime, quartered

Steps:

Put potatoes through thick slicing blade of food processor.
Heat 2 tablespoons oil in non-stick skillet or 3 tablespoons in regular skillet. Saute onions over medium high heat until they begin to take on color. Push to the side and add potatoes. Cook, stirring often, until potatoes begin to take on color.
Put bell peppers and chilies through thick slicing blade of food processor . Add to potatoes with lime juice, garlic and black pepper. Reduce heat and cook until potatoes and peppers are beginning to soften.
Chop cilantro and add 1/3 cup to skillet, along with tomato puree and fish. Cover fish with vegetables and cook until fish is done, about 8 minutes, depending on thickness of fish.
Serve the fish with the remaining chopped cilantro for garnish and the lime wedges.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 9 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 15 grams, TransFat 0 grams

VERACRUZ-STYLE FISH SOUP

Veracruz-Style Fish Soup image

Make and share this Veracruz-Style Fish Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Cholesterol

Time 7h

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

4 corn tortillas, cut into thin strips (6 inch tortillas)
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
2 medium red bell peppers, finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (12 ounce) bottle Corona beer (or other light Mexican beer)
1 (28 ounce) can chopped tomatoes with juice
1 (8 ounce) bottle clam juice
1 lb sea bass fillet, cut into 1-inch chunks (or halibut, red snapper fillets)
2 cups cooked long-grain rice
1/2 cup finely chopped fresh cilantro
salt
fresh ground black pepper

Steps:

Place the tortillas in the bottom of the insert of a 5-7 quart slow cooker.
Heat the oil in a large skillet over med-high heat.
Add the onion, garlic, jalapeno, bell peppers, cumin, and oregano and saute until the vegetables are softened, about 5 minutes.
Deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet.
Transfer the contents of the skillet to the slow cooker and stir to combine with the tortillas.
Stir in the tomatoes and clam juice.
Cover and cook on LOW for 4-5 hours.
Stir in the fish, rice, and cilantro; cook for 1 hour, until the fish is cooked through.
Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 229.4, Fat 5.4, SaturatedFat 0.9, Cholesterol 23.3, Sodium 293.5, Carbohydrate 28.8, Fiber 3, Sugar 5.4, Protein 13.9

PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)

Pescado Veracruzano (Baked fish Veracruz style) image

Provided by Craig Claiborne

Categories dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight
Juice of 1 lime
Freshly ground pepper to taste
1/4 cup olive oil
2 cups thinly sliced onion
1 tablespoon finely minced garlic
2 green peppers, cored, seeded and thinly sliced
2 teaspoons oregano
1/4 teaspoon dried hot red pepper flakes
3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

Steps:

Preheat oven to 425 degrees.
Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams

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