Torta de Mariscos: Seafood Torta Recipe

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Ingredients:

Serving

1 small white onion, unpeeled
2 garlic cloves, unpeeled
5 bay leaves
1 1/2 to 2 tsp salt
1 lb shrimp (any preferred size), in shell
1/2 lb cleaned squid , bodies only, cut into 1/4-inch dice to make about 1 cup
1 lb lump crabmeat , picked over to remove bits of shell and cartilage
2 large or 4 -to 5 medium- sized ripe tomatoes (about 1 lb), peeled and seeded
2 jalapeno chiles, seeded
1/2 small bunch italian parsley, leaves chopped
1/2 bunch cilantro
1/2 small bunch mint, leaves only
1/2 small bunch mediterranean oregano, leaves only
1/4 cup finely crushed soda cracker crumbs or best-quality fine-dry breadcrumbs from good french or italian bread (no substitutes)
4 eggs, separated
1 tbsp olive oil

Directions:

Place the unpeeled small onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes.
Add the shrimp and cook another 2 to 3 minutes (depending on their size), skimming off any froth that rises to the top. Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well. Place in a bowl and set aside to cool. Remove the onion and garlic from the simmering stock; discard. Add the squid and cook for 3 minutes. Lift out with a skimmer, letting them drain well, and set aside.
Reserve the stock for another purpose (it will make a delicious fish soup).
Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crabmeat. Finely chop the peeled medium onion, tomatoes, jalapenos, and fresh herbs, and add to the bowl of seafood. Toss to distribute the ingredients evenly. Sprinkle the cracker crumbs and another 1/2 to 1 teaspoon salt over the mixture and toss very thoroughly. In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks. Add the egg yolks, 1 at a time, beating well after each addition to incorporate thoroughly. With a rubber spatula, gently fold the beaten eggs into the seafood mixture.
In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or well-seasoned skillet with rounded sides, heat the oil over medium-high heat until fragrant but not quite rippling. Reduce the heat to low. Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom. Cook, uncovered, for 8 minutes. Flip the cake by sliding it back into the pan. If necessary, loosen with a spatula. Cook for another 3 minutes, until golden, on the underside. Transfer to a platter or large plate and serve hot, cut into wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	849.01 Kcal (3555 kJ)
Calories from fat	452 Kcal
		% Daily Value*
Total Fat	50.22g	77%
Cholesterol	180.76mg	60%
Sodium	3235.84mg	135%
Potassium	164.04mg	3%
Total Carbs	58.59g	20%
Sugars	5.89g	24%
Dietary Fiber	2g	8%
Protein	41.08g	82%
Vitamin C	9.3mg	16%
Iron	1.8mg	10%
Calcium	42.5mg	4%

Amount Per 100 g
Calories	361.78 Kcal (1515 kJ)
Calories from fat	192.6 Kcal
		% Daily Value*
Total Fat	21.4g	77%
Cholesterol	77.03mg	60%
Sodium	1378.85mg	135%
Potassium	69.9mg	3%
Total Carbs	24.97g	20%
Sugars	2.51g	24%
Dietary Fiber	0.85g	8%
Protein	17.51g	82%
Vitamin C	4mg	16%
Iron	0.8mg	10%
Calcium	18.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.8

Points
23

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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