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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.

  • Total Time3 Hours
  • Yield
    4 servings
  • DifficultyAdvanced
BLueCrabandShrimpChilpachole.jpg

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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.
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Nutrition

1 serving ( g)
Calories 410
Total Fat 4.5g
Total Carbohydrate 35g
Dietary Fiber 5g
Sugars 4g
Protein 58g
Sodium 980g
Saturated Fat 1g

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