Ingredients
- Tilapia fish, large, well cleaned and seasoned with garlic and lemon1 piece
- Anchovy fish, or 1 large can350 grams
- Medium onion, diced2 pieces
- Celery bunch, washed and finely chopped1 bunch
Bay leaves3 leaves- Cardamom seeds5 seeds
Flour2 tablespoons
Butter2 tablespoons
Corn Oil2 tablespoons- Fish stock cube, or vegetable stock, Maggi dissolved in four cups of hot water2 cubes
Ground cumin1 teaspoon- Ginger powder1 teaspoon
Black Pepper1 tablespoon
Salt1 teaspoon
Fish Fillet0.5 kilograms- Cleaned shrimp, or medium-sized shrimp, peeled0.5 kilograms
Crab1 kilograms
Mussels0.3 kilograms- Calamari, or squid0.3 kilograms
- Sardines, preferably spicy100 grams
Crushed Garlic2 tablespoons- Ground cumin1 teaspoon
Lemon Juice4 tablespoons- Salt1 pinch
- Butter1 tablespoon
Steps
- 1
To prepare the marinade, mix garlic, cumin, lemon juice, salt, and butter in a bowl.
5 minRequired Tools:
Mixing Bowl - 2
To prepare the seafood, wash the fish fillet, season with a tablespoon of the marinade, then coat in flour until covered on both sides, cut into medium-sized cubes, and set aside.
5 min - 3
Wash the squid, cut into rings, season with the marinade in the same way, then coat with flour and set aside.
5 min - 4
After cleaning the shrimp, season with a tablespoon of the marinade and set aside.
5 min - 5
Wash the mussels thoroughly with water, then soak in water; it is very important to discard any broken shells.
5 min - 6
In a pot, add a tablespoon of butter with a tablespoon of the mixture and sauté with the butter for two minutes.
2 minRequired Tools:
Pot - 7
Add the mussels to the pot and stir, then cover the pot for 5 minutes or until the mussels open, then remove from heat; remember to discard any that did not open after cooking.
5 min - 8
To prepare the soup, add two tablespoons of oil to a pot over heat and sauté the onions for about 5 minutes, then pour the entire can of anchovies over the onions, reduce the heat, and stir until the anchovies wilt.
5 minRequired Tools:Pot - 9
Add two tablespoons of butter to the pot and two tablespoons of flour, and stir for about 10 minutes; add water while continuously stirring until the flour completely dissolves.
10 min - 10
Add the cardamom, bay leaves, chicken stock cube, and spices, along with half of the celery, cover the pot, and let it simmer on medium heat for 20 minutes.
20 min - 11
Reduce the heat completely, add the tilapia fish to the soup, and let it cook for 10 minutes or until done, then remove it from the soup, let it cool, then remove all the bones and skin and flake it.
10 min - 12
Remove the sardines from the can, cut them, and mix them in a bowl with the flaked tilapia.
5 minRequired Tools:Mixing Bowl - 13
Strain the remaining soup into a large pot over medium heat, and if it needs more liquid, add water and adjust the salt and pepper to taste.
5 minRequired Tools:Pot - 14
When the soup starts to boil, add the shrimp, then after 5 minutes add the crab, and after another 5 minutes add the fish fillet cubes. After another 5 minutes, add the squid and the tilapia mixed with the sardines.
5 min - 15
When the soup boils, remove it from the heat and add the mussels and celery.
5 min - 16
Cut each crab in half from its belly with a sharp knife, then place it on a serving dish so that the legs are facing out, and pour some of the soup over it, ensuring to include some of each ingredient from the soup. Enjoy your meal.
5 minRequired Tools:
Knife
Nutrition Facts
Bay leavesper 100gFlourper 100gButterper 100gCorn Oilper 100gGround cuminper 100gBlack Pepperper 100gSaltper 100gFish Filletper 100gCrabper 100gMusselsper 100gCrushed Garlicper 100gGround cuminper 100gLemon Juiceper 100gSaltper 100gButterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.