But first, speaking of condiments, my resident "shot a day" hot saucer and I sat down to try each one. The 'mild', 'lemon herb', and 'garlic' all have the same heat level - pleasantly warm. The lemon herb would be fantastic with fish or chicken or perhaps in a vinaigrette or dressing to add a little kick. The 'hot' is just that - hot, yet not overwhelming and still has good flavor. Finishing up with 'veri hot'- it definitely got an involuntary cough out of me - bird's eyes have fire! LT professes that it isn't all that hot, but I think it is. But it's still good, it doesn't blow out your taste buds. I actually think I enjoy all of the Veri Peri's more as an ingredient or marinade than as a condiment. They have different layers of flavor that add a unique flavor profile from the addition of mustard powder, oregano, and garlic. I do prefer my condiment hot sauces to be a bit simpler (as in chiles + vinegar). But I definitely enjoyed each variety.
Caldo de Mariscos (Seafood Soup)
Chunks of tender fish and seafood swimming in a flavor broth.
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Keywords: blender simmer soup/stew shrimp mussels fish American Mexican
Ingredients (serves 6)
- 1 tablesp;oon olive oil
- 1 small onion, rough chop
- 6 cloves garlic, peel & smash
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1/4 cup Garlic Veri Peri Sauce (or your favorite garlicky hot sauce)
- 1 tablespoon Veri Hot Veri Peri Sauce (or your favorite HOT hot sauce)
- olive oil
- 6 cups fish stock, vegetable stock or broth, or Simple Garlic Broth
- 1 pound Yukon Gold potatoes, cut into 1/2-inch chunks
- 2 sprigs fresh oregano
- 1 pound mussels, scrubbed & debearded
- 12 ounces firm white fleshed fish, cut into 1-inch chunks
- 4 ounces shrimp, shelled & deveined
- 1 cup corn, fresh or frozen
- sea salt
- freshly ground black pepper
- shallot or onion, small dice
- cilantro, roughly chopped
- fried tortilla strips
- lime wedges
- dried oregano
- extra Veri Peri sauce
Instructionsmake salsa base
Heat oil in a Dutch oven or heavy-bottomed soup pot. Add onion and garlic and sauté until they start to turn golden in spots, 5-7 minutes. Transfer to the jar of a blender and add the tomatoes with their juices and both of the Veri Peri sauces. Blend until smooth.
Check the bottom of the pot and add a bit more oil to make just a thin film at the bottom of the pot (if needed) and turn heat to medium-high. When hot, carefully pour in the contents of the blender jar and cook, stirring frequently for ~7 minutes. Add stock, potatoes, and oregano sprigs. Bring to a boil, them reduce to a simmer and cook until potatoes are just tender, ~15 minutes.
Taste and adjust seasoning, adding salt (if needed) and a few good grinds of pepper. Raise heat back to medium-high and add mussels, fish, shrimp, and corn. Boil until mussels have opened and fish and shrimp are cooked through, ~4 minutes. Discard any mussels that did not open.
Ladle into bowls and sprinkle in a few shallots/onions, a bit of chopped cilantro, and some tortilla strips. Squeeze in a lime wedge or two. Crumble some dried oregano in your fingertips and sprinkle it over everything. Add a little more Veri Peri sauce, if you like. Enjoy!