Seafood Casserole

Name: Seafood Casserole (Serape del Mar)
Yield: Serves 4
Cuisine: Mexican
Ingredients: Crema; Chopped flat-leaf parsley; 8 (6 -inch) corn tortillas; Freshly ground black pepper all-purpose flour, for dredging; Freshly ground black pepper all-purpose flour, for dredging; 1 teaspoon sugar; 1 tablespoon squid ink diluted in ¼ cup rice vinegar; 1 tablespoon squid ink diluted in ¼ cup rice vinegar; 2 large bay leaves; 8 jumbo shrimp, peeled and sliced in half lengthwise Sea salt; 8 jumbo shrimp, peeled and sliced in half lengthwise Sea salt; 1 pound cleaned squid, cut into ½-inch pieces with tentacles reserved, soaked in buttermilk; 1 pound cleaned squid, cut into ½-inch pieces with tentacles reserved, soaked in buttermilk; 1 pound cleaned squid, cut into ½-inch pieces with tentacles reserved, soaked in buttermilk; ¼ cup , plus ½ cup olive oil; 6 cloves garlic, divided; ½ cup firmly packed, coarsely chopped flat-leaf parsley; 2 poblano chiles, seeds and membranes removed, coarsely chopped; ½ cup Habanero Salsa I; ½ pound octopus, cleaned; 1 pound tomatoes, coarsely chopped; 2 white onions, coarsely chopped

Serape del Mar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

The city of Veracruz, on the Gulf of Mexico, is a major fishing port with some of the best and freshest seafood imaginable. This seafood stew reminds me of a serape, the colorful woven Mexican blanket or shawl that has black threads as the underlying color with vibrant accent colors. It is made with squid ink and seafood, and is spooned over tortillas.

Ingredients

Americas
Mexico
Fish course
Pescatarian
Central America

Ingredients

Method