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Veracruzana crab soup

Time 1 hour 30 minutes
Yields Serves 6 to 8
Veracruzana crab soup
(Myung J. Chun / Los Angeles Times)
1

In a large, heavy soup pot or Dutch oven heated over medium heat, add the olive oil, then the onions and a generous pinch of salt. Cook, stirring until tender, 6 to 8 mionutes. Stir in the garlic, jalapeños, olives and capers, and continue to cook just until the garlic is fragrant, another minute or so.

2

Add the tomatoes, cilantro sprigs, mint, oregano, bay leaves, and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes are somewhat cooked down and the mixture smells fragrant, about 15 minutes.

3

Stir in the potatoes, winter squash and water, and bring to a simmer. Cook, stirring occasionally, until the potatoes and winter squash are tender, about 30 minutes. (The soup can be made ahead of time up to this point. Reheat before continuing.)

4

Shortly before serving, bring the soup back to a simmer. If cooking fish along with the crabmeat, add the fish and simmer for 5 minutes before adding the crabmeat. Stir in the crabmeat and heat (careful that the soup does not boil) until the crab is warmed through and the fish flakes easily, about 5 minutes. Taste and adjust the seasoning if desired.

5

Stir in the chopped cilantro, and serve the soup with lime wedges on the side.


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