7 Mares Soup
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The vegetables and seafood in this soup can vary to taste.
INGREDIENTS
1 medium-sized octopus, cleaned and cut into large pieces
1/4 to 1/2 cup salt
1/3 cup corn or olive oil
1 onion, diced
1 tomato, diced
1 green bell pepper, diced
1 jalapeno pepper, diced, some or all seeded removed as desired
3 quarts water
1 (14-1/2-ounce) can whole tomatoes, blended
1 large potato, peeled, cut into cubes
1 large carrot, cut into coin shapes
1 zucchini, cut in rounds
Pinch of dried oregano
Salt, to taste
3-ounces cod fillets, cut in pieces
2 (2-ounce) lobster tails, opened and halved, or 1 small to medium lobster tail, cut into 4
pieces
5 large shrimp, peeled and deveined
4 fresh mussels, rinsed well, beard trimmed
4 medium-sized crab legs in the shell, cracked open
1 (8-ounce) package surimiStart by cooking the octopus. Put in a 5-quart soup pot. Add water until it is about 2-inches higher than the octopus. Bring water to a boil, add salt and cook octopus for at least 25 minutes, uncovered. Skim foam if needed. DO NOT COOK MUCH LONGER or octopus will become tough. Cover, remove from heat and let stand 15 minutes. After the 15 minutes, remove octopus from water, discard water and cut octopus into bite-size pieces. Set aside or refrigerate. Octopus can be cooked a day in advance, then refrigerated.
TO PREPARE SOUP - In a large soup pot, heat oil until it smokes. When it smokes, add the diced vegetables. Fry 3 minutes, then add water, tomatoes, potatoes, carrot and zucchini and seasonings. Stir and bring to boil. Cook until vegetables are soft, 10 to 15 minutes. When vegetables are soft, add seafood, including octopus. Boil 5 to 10 minutes to cook and heat through.
Divide between 4 large soup bowls, dividing pieces of seafood and vegetables among bowls. Serve with crackers, tortillas or toasted bread.
Makes 4 very large servings