MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 20: Seafood Stew: The Perfect Warm-Up
It’s a total-immersion introduction to seafood stew, as Rick takes us from Chicago’s Maxwell Street Mexican Market to the seafood stalls and restaurants of Veracruz where Rick shops for seafood, giving all kinds of helpful tips along the way. Back in his home kitchen he prepare his own authentic Caldo de Mariscosa hearty Traditional Seafood Stew
simmered with fresh tomatoes, epazote, arbol chiles and chunks of fresh fish, squid and shrimp. He uses the same soup base to make a contemporary variation: Spicy Grilled Shrimp Stew with Chayote
and Potatoes. Gathering lettuces and greens in his garden, Rick talks about the role of salads in Mexican cuisine, then prepares a simple Lime Dressing
. Back in Veracruz, he samples a bowlful of Caldo de Siete MaresSoup of the Seven Seasat a local seafood restaurant and checks out the traditional dancers whose fluid moves simmer with passion just below the surface like, well, like a brimming bowl of seafood stew!