Prep 35 mins
Cook 45 mins
Published for ZWT III. A great traditional Mexican seafood soup recipe.
- 2 quarts water
- 2 lbs octopus, cut into 1 inch pieces
- 1 tablespoon vegetable oil
- 1 cup diced carrot
- 1 cup diced celery
- 2 cups cubed potatoes
- 1⁄2 cup crushed dried pasilla pepper
- 1⁄2 cup chopped onion
- 1 cup diced tomatoes
- 1 1⁄2 lbs large shrimp, in shells
- 1 cup fresh corn kernels (optional)
- Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
- While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
- When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes.
- Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.
Wow this was great the only thing missing was lemon, I used the shrimp with tails only - Excellent will do it again
I made thid for my mexican themed night and it was a big hit. I wasn't sure about the shrimp with shells on but did it anyway and just gave each guest a side plate for their bits n pieces! Quite easy to make and nice flavours. Will definately make this again soon. TY.