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| Seafood cocktail in Mexico |
Here is a very not kosher seafood cocktail from the Swedish cookbook Waje Wide och en kock – Baja California (Waje Wide and a chef). The book is about food and traveling and the authors eat and cook their way through Baja California. My father Lennart Waje and my uncle Richard Waje are the people behind the book together with the photographer and graphic designer Michael Wide.
I will of course make sure to post a good recipe later on for simple tacos and maybe also my moms amazing flan.
If you are interested in knowing more about the book check out their web page: twow
Cóctel de mariscos
4 dl cold shrimp fond
1 dl tomato juice
2 tomatoes, diced
1 silver onion, finely chopped
100 grams of celery, finely chopped
2 red chili pepper, finely chopped
juice from 1 lime
100 grams of precooked octopus, diced
100 g of raw scallops, diced
50 grams of precooked cockle
100 grams of precooked mussels
A handful of chopped coriander
salt and pepper
1. Mix the fond with the tomato juice and onion, celery and chili. Season with salt, pepper and lime.
2. Add the seafood and the coriander.
3. Serve in a beautiful glass.
Shrimp fond
shells from 1/2 kg shrimps
1 tbs of tomato puree
1 onion, sliced
2 carrots, sliced
1/4 celery, sliced
2 garlic cloves, sliced
1 red chili, sliced
1 tbs of canola oil
1. Fry the vegetables lightly in oil in a big pot until they are soft but still without color.
2. Add the shrimp shells and the tomato puree and keep frying for a few minutes.
3. Add water just to cover and let simmer for 10-15 minutes. Remove all the foam.
4. Strain the fond and let cool.
Don't forget to bring out a good Mexican beer to serve it with, or why not make a frozen strawberry margarita?
Enjoy!
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| Picture by: Lennart Waje |
© 2012 Jill Schweber and Channa Waje, all rights reserved
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