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

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.