Chilpachole

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This is a crab soup from Veracruz that I added some cod to make it a main course. The aioli is my addition as I think it gives some depth without straying too far from the original concept.

Serves 4      

preheat oven to 375

4 each 4 oz pieces of center cut cod

Put cod on a baking sheet drizzle with olive oil and sprinkle with salt and pepper

Bake for 25 minutes or until cooked through

Meanwhile prepare the rest while the cod is cooking.

In a saucepan combine the following:
1 canned chipotle
1 medium tomato rough chopped
3 1/2 cups chicken broth
1/2 tsp Mexican oregano
Salt and pepper to taste

Bring to a boil the reduce to a simmer and cook gently for 7 minutes set aside to cool a bit then blend and keep warm

Chipotle aioli
4 cups olive oil
4 egg yolks
2 canned chipotle
1/2 tsp. chipotle powder
3 cloves garlic
2 Tbsp. lime juice
1 Tbsp. salt
1 tsp. pepper
4 Tbsp. water
2 tsp. sugar

In a blender add egg yolks, chiles, salt, pepper, sugar, garlic and blend at medium speed very slowly. Add oil and when thicker add lime and water bit by bit rotating with the oil until thick and creamy, refrigerate until ready to use.

8 oz crab meat lump or claw

Divide crab among 4 plates then 1 piece of cod atop the crab then pour the warm broth over the fish, top with some onion tomato sunflower sprouts and drizzle with a bit of aioli and serve, serves 4.