My father-in-law does Man Cooking. Man Cooking = barbecue, weekend projects, and the occasional breakfast (see El Chancho entry from 9/25/10 for another example). A recent trip to the market got my suegro interested in the fresh seafood vendor. He invented this recipe himself although people do eat something called Sopa de Apretadores along the Pacific coast here in Honduras. For the broth he loosely followed the ingredient list in a seafood recipe he found in a old 1950's cookbook printed by "the wives of Honduran architects and engineers." Although I got a laugh out of the cookbook I suppose I'm their modern reincarnation.
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| The chef contemplates his creation. |
Claw Soup
1 1/2 lbs. king crab
1 1/2 lbs. squid
1 1/2 lbs. small lobster tails
1 1/2 lbs. whole fish, like bass
1 lb. shrimp
1 minced onion
1 minced green pepper
8 plum tomatoes, chopped
2 minced garlic cloves
1 c. white wine
rosemary
parsley
2 bay leaves
1 minced onion
1 minced green pepper
8 plum tomatoes, chopped
2 minced garlic cloves
1 c. white wine
rosemary
parsley
2 bay leaves
shrimp broth or bullion
cooked rice
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| yup, that's a squid eye |
** Finely chop the veggies and garlic. Saute the onion, garlic, and green pepper in a large stockpot in olive oil. Add in the tomatoes and herbs, then the white wine and a liter of shrimp broth or water with bullion. Bring to a boil and let this cook up about 15 min.
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| the love of my life becomes a crab crushing machine |
** Throw in the crab and the squid. About 10 minutes later throw in the rest of the seafood. You could add the fish into the broth in a strainer so it doesn't come apart and get bones in the soup. Simmer for another 10 minutes and serve with rice.
Claw Soup Cinquain
Claw Soup
Pincers stick out
A tentacle unfurls
Crustaceans never tasted so good
Snap! Snap!
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