Recipe: Sopa Levanta Muerto

In celebration of National Soup Month, Cuba Libre shared their recipe for Sopa Levanta Muerto. “Raise the Dead” with this coastal seafood soup.  Crab meat, Baja bay scallops, shrimp and mussels, yum.

Created by Cuba Libre Restaurant and Rum Bar’s Concept Chef Guillermo Pernot

Yields: 4 servings
Ingredients:
4 oz    Lump crabmeat
4 oz    71-90 shrimp
8 oz    Bay scallops
24    Mussels
4 fl oz    Canned coconut milk
24 fl oz    Levanta Muerto Soup Base (recipe follows)
2 tsp    Scallions
4 wedges Lemon
4 wedges Limes
4 sprigs    Italian parsley
   
Directions:
Heat a saucepan over medium heat.  Add the Levant Muerto Soup Base along with the Mussels.  Cook until the Mussels open.  Add the remaining seafood and simmer for another 30 seconds.  Add the Coconut milk and swirl to combine.  Transfer the soup to 4 serving bowls.  Drizzle each bowl with truffle oil and garnish with chopped scallions.  Serve with lemon and lime wedges and a sprig of parsley.

For the Levanta Muerto Soup Base
Yields: 1 gallon or 12 servings
Ingredients:
13 fl oz    Canned coconut milk
1.5 tbs    Olive oil
3 oz    Onions, diced
3     Corn on the Cob, roasted and stripped from the cob
2 tbs    Minced garlic
6 oz    Red Bell Peppers, diced
4 oz    Green Bell Peppers, diced
¼  oz    Habanero chiles, minced
2 cups    Granulated sugar
1 tbs    Old Bay Seasoning
2 tbs    Kosher Salt
1 oz     Fresh Lemongrass, 3” pieces, bruised
16 oz    Roma tomatoes, roasted, peeled and diced
1 gal    Lobster Stock
1½ tbs    Seafood base
½ tbs    Roasted southwest vegetable base
1 tbs    Aji Amarillo

Directions:
In a large saucepan, reduce the coconut milk over medium heat.  While it is reducing, roast the tomatoes in the oven.  Let them cool before peeling and dicing them.  In a stock pot, sauté the onions, corn, garlic, red and green peppers, habanero, sugar, spices, salt and lemongrass.  When the bottom of the pot begins to caramelize, add the diced roasted tomatoes, lobster stock, seafood base, vegetable base and Aji Amarillo.  Bring to a simmer.  Skim off any impurities that rise to the surface.  Simmer for ½ hour, skimming periodically if necessary.  Add reduced coconut milk.  Transfer to a storage container until ready to use.