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Shrimp and Scallop Pozole

Prep 15 min
Total 1 hr 30 min
Ingredients 18
Servings 4

This shrimp and scallop pozole is spectacular. The recipe may seem complicated because it has several steps, but I assure you it’s not difficult at all and when you sit down to eat, you’ll see that all the effort was worth it. It’s a complete meal and I recommend it for any weekend. Especially for Easter, this soup is preferred since it’s all about the fish and seafood. Rich in flavors and textures, you can make it more or less spicy, according to your taste. MORE + LESS -

Ingredients

Broth:

tablespoons oil

1/2

thick chopped onion

cloves garlic, minced

4-6 guajillo chilies, sliced

bay leaves

teaspoon dried oregano

liters of fish stock or vegetables

Salt and pepper

Soup:

cups pozolero corn, cooked (can be canned and drained)

pound peeled shrimp

dozen scallops

Sauce:

1/2

cup onion cut julienne

1/2

cup chopped cherry tomatoes

sprig of fresh oregano or parsley

Salt and pepper

Juice of 1 lemon

Garnish:

avocado cut into wedges

Tortilla chips

Directions

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1

Broth: Heat the oil in a saucepan over high heat. Stir in the onion and the garlic.
2

When they are soft, incorporate guajillo, laurel and dried oregano.
3

Pour the broth, salt and pepper, bring to a boil, cover, lower the heat and continue cooking for half an hour.
4

Turn off the heat and cool down a bit. Discard the laurel, process the broth in the blender, strain it and put it back in the pot.
5

Soup: Add the corn and cook for about 30 minutes. Adjust the seasoning.
6

Turn off the heat, incorporate the shrimp and scallops, cover and let it stew for a few minutes.
7

Sauce: Combine the onion with tomatoes, oregano or parsley, salt, pepper and lemon juice.
8

Serve the soup in bowls and top with a little sauce, avocado and fried tortillas.

Expert Tips

If you don’t have tortillas for frying use corn chips.
You can add other types of seafood along with shrimp and scallops. Just remember that they have different cooking times.