Mexico: One Plate at a Time Mexico one plate at a time season 1 Episode 20 Seafood Stew: The Perfect Warm-Up 2003
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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.
- Released: 2003-05-23
- Runtime: 25 minutes
- Genre: Documentary
- Stars: Rick Bayless
- Director:
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1. The Whole Enchilada 2003-01-10
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2. Let\'s Talk Tacos 2003-01-17
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3. The Straight Cheese On Quesadillas 2003-01-24
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4. Sopes And Gorditas: Masa Appeal 2003-01-31
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5. Tacos From The Ground Up 2003-02-07
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6. Ceviche In The Limelight 2003-02-14
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10. Rice to the Occasion 2003-03-14
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12. Chiles Rellenos and Other Cool Stuff 2003-03-28
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14. Carne Asada: The Great Steak Out 2003-04-11
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15. Adobo: Chiles Cut and Dried 2003-04-18
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16. Beans Inside and Out 2003-04-25
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18. Mojo & Escabeche: The Light Fantastic 2003-05-09
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19. Three Hot Tamales 2003-05-16
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20. Seafood Stew: The Perfect Warm-Up 2003-05-23
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21. Beyond Chips & Salsa 2003-05-30
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22. Holy Mole: Mexico City 2003-06-06
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23. Chocolate: The Magic Ingredient 2003-06-13
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25. Cajeta & Flan: Plaza Sweets 2003-06-27
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26. Pozole: The Life of the Party 2003-07-04
