Tijuana Style Spicy Seafood Soup

Ingredients

• Ancho Chile Salsa:
• 1 1/2 to 2 dried ancho or pasilla chiles, seeds and stems discarded
• 1 clove garlic, chopped
• -- Kosher salt
• Shrimp stock:
• 1 pound medium shrimp
• 1/2 white onion, roughly chopped
• 2 cloves garlic, crushed
• 1 stalk celery, roughly chopped
• 1/2 lemon
• 1 bay leaf
• 2 sprigs of cilantro
• 4 whole black peppercorns
• Soup:
• 1 large white onion
• 2 tablespoons canola oil
• 2 stalks celery, chopped (about 3/4 cup)
• -- Kosher salt, to taste
• 3 cloves garlic (about 1 tablespoon, minced)
• 5 Roma tomatoes, charred, peeled and chopped (see Note)
• 2 poblano peppers, charred, peeled, seeded and chopped (see Note)
• 2 medium carrots, peeled and chopped (about 2 cups)
• -- Ground black pepper, to taste
• 1 teaspoon Mexican oregano
• 1/2 pound sea scallops, halved horizontally
• 1/2 pound calamari rings
• 1 pound halibut, cut into 1-inch cubes
• 1/2 cup minced cilantro
• Garnish:
• -- Corn tortillas
• -- Ancho chile salsa (see recipe)
• -- Lime wedges

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Recipe Notes 

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