Caldo De Siete Mares, Soup of the 7 seas

My cousin recently made this soup and posted on her Facebook so I decided why not write my own recipe I sure I made it way more intense than she made it but I hope she likes it love ya Lupes!

The stock
Bones from the snapper

shells from the shrimp

1 carrot diced

1 rib of celery diced

1 diced onion

1 cup white wine

4 quarts of cold water

1 clove

5 pepper corns

1 bay leaf

3 thyme sprigs

3 parsley stems

Place all of the ingredients in a large stock pot and heat to a simmer for 45 minutes strain and chill.

Ingredients:

Sauce Base:

3 cloves Garlic, unpeeled

8 medium-large dried Gualillo chiles, stemmed and seeded

½ tsp dried oregano

A pinch of Cayenne powder

¼ tsp black pepper

A pinch of Ancho Chile Powder

A pinch of cumin

1 TBS vegetable or olive oil

Soup:

3 quarts fish 

2 large sprigs Cilantro (washed thoroughly & stems removed)

Kosher salt to taste

A little sugar, if necessary

20 medium-large shrimp

6 small red/white potatoes (medium dice)

2 cups vegetables, such as zucchini, carrots or squash

4 ears of corn cut in half,

1 lb fresh mussels or clams, well scrubbed

12 oz boneless skinless red snapper filets cut into ½ inch pieces

For garnish:

1 cup finely minced white onion 

1-2 bunches chopped cilantro 

 limes cut into wedges 

Directions:

Sauce Base (1 cup):

Roast the unpeeled garlic in the oven at 350 as well as the chiles let these roast untill fragrant and slightly brown; 

In a small ziploc bag, cover the chiles with hot water and let re-hydrate 30 minutes, remove as much air as possible to ensure even soaking.

Drain and discard the water.

Combine the oregano, black pepper and cumin in a food processor or blender, along with the drained chiles, garlic and 1/2 cup of broth.

Blend to a smooth puree, scraping and stirring the sides as needed.

Press through a medium-mesh strainer into a bowl.

Heat the oil in a heavy, very large (8-quart) pot over medium-high.

When hot enough to make a drop of the puree really sizzle, add the puree all at once and stir constantly until it reduces to a thick paste, about 5 minutes.

The Soup Broth:

Add the broth to the soup pot and simmer over medium heat, stirring occasionally, for about 45 minutes.

Taste and season with Kosher salt and a little sugar, if necessary, to balance any bitterness.

Finishing the Soup:

Peel the shrimp leaving the tail.

Add the potatoes.

Simmer, uncovered, until potatoes are nearly tender, about 5 - 7 minutes.

Add the diced vegetables, cook 3 minutes, then add the corn, mussels or clams and simmer until the shellfish open, about 2 minutes.

Add the sliced red snapper (or whatever fish you are using,) cook 2 minutes and then stir in the shrimp.

Remove from the heat, cover and let stand for 5 minutes.

Serve the soup in large, warm bowls with the onion / cilantro mixture and other garnishes on the side.