Tijuana-Style Spicy Seafood Soup

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Ancho Chile Salsa:

1 1/2 to 2 dried ancho or pasilla chiles, seeds and stems discarded

1 clove garlic, chopped

-- Kosher salt

Shrimp stock:

1 pound medium shrimp

1/2 white onion, roughly chopped

2 cloves garlic, crushed

1 stalk celery, roughly chopped

1/2 lemon

1 bay leaf

2 sprigs of cilantro

4 whole black peppercorns


1 large white onion

2 tablespoons canola oil

2 stalks celery, chopped (about 3/4 cup)

-- Kosher salt, to taste

3 cloves garlic (about 1 tablespoon, minced)

5 Roma tomatoes, charred, peeled and chopped (see Note)

2 poblano peppers, charred, peeled, seeded and chopped (see Note)

2 medium carrots, peeled and chopped (about 2 cups)

-- Ground black pepper, to taste

1 teaspoon Mexican oregano

1/2 pound sea scallops, halved horizontally

1/2 pound calamari rings

1 pound halibut, cut into 1-inch cubes

1/2 cup minced cilantro


-- Corn tortillas

-- Ancho chile salsa (see recipe)

-- Lime wedges

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