Seafood Torta - {Torta De Mariscos}

Recipe Ingredients

1 teaspoon	5ml	White onion - unpeeled (small)
2		Garlic cloves - unpeeled
5		Bay leaves
1 1/2 teaspoons	7.5ml	Salt - (to 2 tspns)
2		Water
1 lb	454g / 16oz	Unshelled shrimp
1/2 lb	227g / 8oz	Squid bodies - diced
1 lb	454g / 16oz	Lump crab meat - picked over
1 lb	454g / 16oz	White onion - chopped fine (medium)
1 lb	454g / 16oz	Tomatoes - peeled, seeded,
		And chopped
1/4 cup	36g / 1.3oz	Chopped Italian parsley
2		Jalapeños - seeded, chopped
2 tablespoons	30ml	Flour
4		Eggs - separated
1 tablespoon	15ml	Olive oil

Recipe Instructions

Place unpeeled onion and garlic, bay leaves and 1 teaspoon salt in stockpot or large saucepan with water. Bring to boil over high heat, then reduce heat and simmer 5 minutes. Add shrimp and cook 3 minutes, skimming any froth. Remove shrimp with skimmer or slotted spoon, drain well, transfer to bowl and set aside to cool. Remove and discard onion and garlic. Add squid and cook 3 minutes. Remove, drain and set aside. Reserve stock for another purpose (it makes delicious fish soup).

When shrimp are cool enough to handle, peel, devein and chop fine. Combine shrimp, squid, crab meat, chopped onion, tomatoes, parsley and chiles in bowl. Toss well to distribute ingredients. Sprinkle with flour and 1/2 to 1 teaspoon more salt and toss again until no flour can be seen.

Beat egg whites in bowl until slightly stiff peaks form. Beat in yolks, 1 at a time, until thoroughly incorporated. With rubber spatula, carefully fold eggs into seafood mixture.

Heat olive oil in skillet over medium-high heat until fragrant but not quite rippling. Reduce heat to low. Pour or spoon seafood mixture into pan, smoothing it with spatula to spread it evenly down to bottom of pan. Cook uncovered 8 minutes. Flip cake by sliding onto pan lid or plate and slipping it back into pan. Cook until golden on underside, about 3 minutes. Serve hot, cut in wedges.

This recipe yields 8 servings.

Each serving: 182 calories; 280 mg sodium; 241 mg cholesterol; 6 grams fat; 9 grams carbohydrates; 23 grams protein; 0.66 gram fiber.

Source:
The Los Angeles Times, 10-21-1998

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