Mariscada (Salvadoran Creamy Seafood Soup)

Instructions

1. Peel the shrimp, leaving the tails on, and keep the shells. Simmer the shells in the water with the onion slice for 15 minutes, then strain and discard the shells. Keep 750 ml (3 cups) of stock.
2. Heat the oil in a large pot over medium heat. Cook the onion and bell pepper for 6 minutes, then add the garlic and achiote and cook for 1 minute.
3. Add the tomatoes and bay leaf and cook for 8 minutes until thick. Pour in the stock and simmer for 10 minutes.
4. Add the fish and clams, cover and simmer for 4 minutes, until the clams open. Discard any that stay shut.
5. Add the shrimp and crab and cook for 2 to 3 minutes, until the shrimp turn pink and curl.
6. Stir in the milk, cream and salt and heat gently for 2 minutes without boiling. Add the cilantro and lime juice and adjust the salt.
7. Ladle into wide bowls and serve at once with warm tortillas and lime wedges.

Tips

• Add the shrimp last and take the pot off the heat as soon as they turn pink. Overcooked shrimp turn rubbery.
• Use any firm white fish. A frozen seafood mix works too if thawed first, and the cooking time stays about the same.