Red Pipian Seafood Soup

🧂 Ingredients

• 1.3 kg Manila clams

  cleaned (and purged if necessary)
• 250 g squid

  scored and cut into small strips (or use rings)
• 200 g small shrimp
• 2 large bay leaves
• 500 g roma tomatoes
• 4-5 shallots

  (about 150 g) unpeeled
• 6 cloves garlic

  unpeeled
• 1/2 cup roasted peanuts
• 1/2 cup pepitas

  (unsalted, unroasted pumpkin seeds)
• 3 tbsp white sesame seeds
• 6 guajillo chilies

  (about 55 g/2oz) see note
• 3 medium ancho chilies

  (about 25 g/1 oz) see note
• 1 tbsp piloncillo

  or dark brown sugar
• 4 cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper

  freshly ground
• 1 tbsp apple cider vinegar
• 2 tbsp vegetable oil
• 1.5 tsp salt

  or to taste
• avocado

  to garnish (optional)

Instructions

• 1 Heat a large pan over medium heat (I like to use a cast iron pan, but anything
  should work as long as you keep an eye on it). Gently lay the chilies in the pan
  and toast them for about 20-30 seconds (less if they begin to sear) per side.
  They should become softer, dark, and pliable.
• 2 Place the toasted chilies in a medium saucepan and cover with water. Bring the
  pot to a gentle simmer and cook for 10 minutes. Set the pot aside (do not
  discard the water).
• 3 Heat a large pan over medium heat (once again, I prefer cast iron for this). Add
  the pumpkin seeds and toast, stirring frequently. The seeds should begin to
  brown and pop after about 3-4 minutes, taking care not to burn them (if they do
  begin to burn, remove them from the pan and reduce the heat, then return them
  and continue). Add the sesame seeds and toast for an additional 2 minutes. Add
  the cloves and peanuts and toast for an additional minute. Make sure to stir
  everything regularly. Remove the mixture from heat and set aside.
• 4 Spread the tomatoes, onions, and garlic on a baking tray if using a broiler, or
  a grilling tray if using an outdoor grill (my preference). Char the ingredients
  under a high broiler or a medium grill; about 8-12 minutes, depending on the
  method you use. The shallot and garlic skins should be well blackened, and the
  tomatoes should be soft and splitting with a few charred patches. Set everything
  aside to cool.
• 5 Peel the cooled garlic and shallots and add them to a blender or food processor
  along with the tomatoes, chilies, and 1 cup of the cooking liquid from the
  chilies. Add all of the toasted ingredients, cinnamon, pepper, sugar, and
  vinegar. Blend until smooth.
• 6 Place the cleaned clams in a large pot. Add 3 cups of water, cover, and heat
  over medium. Allow the clams to simmer/steam until all the shells are open -
  about 5-7 minutes. Remove the clams, strain the liquid and set aside.
• 7 Heat the oil in a large pot until very hot; about 1 minute (you can use the clam
  pot again). Add the pureed pipian sauce, reduce the heat to medium, and bring to
  a gentle simmer. Add the broth and return to a simmer, and add the salt (make
  sure to taste the mixture, as the clam broth adds salt on its own). Cook for
  5-10 minutes. At this point, you can either proceed with the next step to finish
  the soup, or reduce the mixture by about 1/3 (30-40 minutes) to make a thicker
  sauce-like soup.
• 8 Add the squid and shrimp and cook for 3-4 minutes. The squid should be firm, but
  tender. Add the clams and warm through, then serve, topped with a little avocado
  or cilantro.

Nutrition Info