CASA SIRENA’S MEXICAN SEAFOOD CHOWDER
By John Michael Lerma
1 tablespoon extra virgin olive oil
1 white onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon cinnamon
1 red bell pepper, seeded and chopped
2 tablespoon whole-wheat flour
4 cups fish or vegetable stock
2 (14 ½ ounce) cans diced tomatoes with jalapenos
3 cups fresh or frozen corn kernels
1 ½ pounds tilapia or halibut fillets, cut into 1-inch pieces
1 pound large shrimp, peeled and deveined
1/3 cup chopped fresh cilantro
1 lime, cut into 6 wedges
Over medium-high heat warm oil in a large Dutch oven or stock pot. Add the onion, garlic, oregano, and cinnamon; cook; stirring frequently, until softened, about 3 minutes. Do not let garlic burn or it will become bitter.
Add the bell pepper to the Dutch oven/stock pot and cook, stirring frequently, until softened, about 2 minutes. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Gradually stir in the broth, and then add the tomatoes and corn. Cook, stirring occasionally, until the soup bubbles and thickens slightly, about 5 minutes.
Add the tilapia and shrimp soup and bring to a simmer. Cook until the seafood is opaque in the center, about 4 minutes. Stir in the cilantro and serve with the lime wedges and a warm stack of corn tortillas.
Serves 6-8