Crema del Gerrei - Veracruz Style

Ingredients

In this Veracruzian adaptation, the Italian Crema del Gerrei is transformed into a seafood chowder that reflects the coastal flavors of Veracruz. The original recipe is enhanced with local Veracruzian ingredients such as plantains, corn, and chipotle pepper, which add a distinct flavor profile to the dish. The use of fresh seafood, including shrimp, fish, and crab, further enhances the coastal essence of the recipe. We alse have the original recipe for Crema del Gerrei, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 chipotle pepper in adobo sauce, minced 1 chipotle pepper in adobo sauce, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 plantain, peeled and diced 1 plantain, peeled and diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 pound (450g) mixed seafood (shrimp, fish, crab), peeled and deveined 1 pound (450g) mixed seafood (shrimp, fish, crab), peeled and deveined
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Stir in the chipotle pepper and tomatoes. Cook for a few minutes until the tomatoes start to break down.
3. 3.
   Pour in the fish or vegetable broth and coconut milk. Bring the mixture to a simmer.
4. 4.
   Add the diced plantain and corn kernels to the pot. Cook for about 10 minutes until the plantain is tender.
5. 5.
   Gently add the mixed seafood to the pot and cook for an additional 5-7 minutes until the seafood is cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Veracruzian Seafood Chowder hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plantain — Choose ripe plantains with yellow skin for a slightly sweet flavor. If you can't find plantains, you can substitute with ripe bananas, but the flavor will be slightly different.

Tips & Tricks

• For a spicier kick, add an extra chipotle pepper.
• Adjust the consistency of the chowder by adding more broth or coconut milk, depending on your preference.
• Serve the chowder with crusty bread or tortilla chips for dipping.

Serving advice

Serve the Veracruzian Seafood Chowder as a main course, accompanied by warm tortillas or crusty bread. Garnish each bowl with a sprinkle of fresh cilantro for added freshness.

Presentation advice

Present the Veracruzian Seafood Chowder in individual bowls, allowing the vibrant red color of the soup to shine through. Place a few pieces of the cooked seafood on top and sprinkle with chopped cilantro for an appealing presentation.