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Blue Crab and Shrimp Chilpachole with Chochoyotas

Use your blender to chop the vegetable base for this seafood soup, and add homemade chochoyotas for wonderful texture.
BLueCrabandShrimpChilpachole.jpg

Yield:

4 servings

Total Time:

3 Hours

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • 10 cup tomatoes
  • 1 cup jalapeño, seeded
  • morita cup toasted then hydrated
  • 1 cup (100 g) celery, diced
  • ½ cup (65 g) medium onion, halved
  • 1 cup vegetable oil, optional
  • 4 cup (1 ml) shrimp and fish fumet, see Fish Fumet recipe below
  • ½ cup (50 g) fresh masa
  • 1 cup (25 g) epazote
  • 1 cup (455 g) canned blue crabs
  • 1 cup (455 g) peeled shrimp, heads and shells reserved
  • 20 cup , see Chocohoyotas recipe below
  • lime cup for garnish
  • chopped cup for garnish
  • fresh cup leaves, for garnish

Directions

  1. Place tomatoes, jalapeño, morita, celery, and onion into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1.
  3. Switch machine to start and slowly increase speed to Variable 10, then to High.
  4. Blend for 1 minute.
  5. Place a large stock pot over medium-high heat. Add oil and the blended tomato mixture.
  6. Cook, stirring occasionally, until the mixture is reduced by one-third, about 10 minutes.
  7. Add the Fumet and bring to a simmer. Allow to cook for 30 minutes.
  8. Dissolve the masa in water to form a slurry.
  9. Bring the soup to a boil and stir in the slurry. Return to a boil.
  10. Add epazote, crab, and shrimp. Cook until shrimp is just done. Add Chochoyotas and stir to incorporate.
  11. Serve garnished with lime, onion, and cilantro.