Mexican cuisine · Fish & Seafood

Chilpachole de Jaiba

A spicy Veracruz crab soup with roasted tomato, chipotle and epazote, brightened with lime at the table.

Ingredients · for 4 servings

• 400 g crabmeat
• 600 g tomatoes
• 2 chipotle chiles
• 1 white onion
• 3 garlic cloves
• 1.2 L fish stock
• 2 sprigs epazote (or cilantro)
• 1 corn tortilla
• 3 tbsp oil
• 2 limes
• Salt, pepper

Instructions

1. Halve the tomatoes and roast in a dry pan with the quartered onion and unpeeled garlic for 8–10 min., until the skins blister black.
2. Peel the roasted vegetables and finely puree with the chipotle chiles and the corn tortilla broken into pieces – the tortilla will later thicken the soup.
3. Cook the puree in 3 tbsp hot oil for 6–8 min., stirring, until it darkens and the raw tomato taste disappears.
4. Pour in the fish stock, add the epazote and simmer gently uncovered for 15 min.
5. Add the crabmeat and let it heat through for just 4 min. over the lowest heat so it stays tender; season with salt and pepper.
6. Remove the epazote sprigs and serve the soup hot with lime wedges.