Mariscos-style Crawfish Soup

Soup is my favorite type of food. All seasons, any location, any temperature, or any culture. This year, I will be putting many more of my soup recipes out for everyone to try. I would love to know, though, in a comment on this post, what is your favorite soup? Below you will find a Mariscos-style Crawfish soup. I was craving some rich, flavorful, spicy broth-based soup that was light and easy to eat for anyone. 

3 lbs whole crawfish 

12 oz crawfish tail meat

1-2 yellow gold potatoes, cubed

2 carrots chopped

2 corn cut medallion style

1 Roma tomato

Scallions

1 red onion

1 jalapeño 

6 garlic cloves chopped

8 cups of fish stock

Fresh Pico de Gallo 

1.   Make a seafood stock from shrimp peels or fish scraps.

2.    Fish Stock

Boil a large fish head for fresh seafood stock.

16 cups of water 

½ onion 

3 garlic cloves 

2 bay leaves. 

Bring it to a boil and simmer for 2 hours on low heat. Remove from heat and let cool. 

3.  Separately 

Roast 1 Roma tomato

 ½ red onion 

4 garlic cloves

1 jalapeño 

2 green onions

400° for 20 minutes. 

Once roasted, blend until smooth 

3.   In a stock pot, sauté your roughly chopped corn and potatoes for 4 minutes. 

Pour in your roasted veggie paste, bring it to a simmer. Pour in 8 cups of fish stock and bring this all to a simmer.

 

Season with the Blaxican Fajita Seasoning, salt, and some all-purpose seasoning.

Once your potatoes and corn are cooked. Add in your crawfish tail meat and cook for 10 minutes. Add whole frozen crawfish. Bring this back to a boil and then turn off the heat. Leave covered for about 5 minutes. Garnish with a fresh Pico de Gallo and serve.