Mexico: One Plate at a Time - Season 1 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 Mariscos–a 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.
First Air Date: Jan 10, 2003
Last Air date: Jun 24, 2019
Season: 12 Season
Episode: 168 Episode
Runtime: 25 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 7.838
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Episode
The Whole Enchilada
Let\'s Talk Tacos
The Straight Cheese On Quesadillas
Sopes And Gorditas: Masa Appeal
Tacos From The Ground Up
Ceviche In The Limelight
Green Sauce And Tomatillos: Mexican Vine Dining
A La Mexicana: The Soul Of Mexican Cooking
Fruit, Aguas, Ices & Paletas: The Ripe Stuff
Rice to the Occasion
Caldo de Pollo & Tortilla Soup: The Super Bowl
Chiles Rellenos and Other Cool Stuff
Fish a la Veracruzana: How to Fish for Compliments
Carne Asada: The Great Steak Out
Adobo: Chiles Cut and Dried
Beans Inside and Out
Barbacoa and Cochinita Pibil: Down to Earth Cooking
Mojo & Escabeche: The Light Fantastic
Three Hot Tamales
Seafood Stew: The Perfect Warm-Up
Beyond Chips & Salsa
Holy Mole: Mexico City
Chocolate: The Magic Ingredient
Green Mole & Pipian: Lessons of the Mayoras
Cajeta & Flan: Plaza Sweets
Pozole: The Life of the Party
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