Stepping into a fish market will always prove to be somewhat of a time machine. No matter where I’ve lived or traveled, the fish market is always loud, as loud as crashing waves that pound the sand on the beach with fury. The voices of men that can carry for miles and, that, realistically, do not need to be that loud in a small store. Salumeria’s work the same way. I think men who play with fish and meat are in a similar club, lots of bravado, knife skills and the moving of heavy protein, objects and machinery. I’m kind of also really into it. Men who cook and use their hands.

The fish store in Oaxaca is much the same, except in Spanish. Four men behind the fish counter, the smell fixed in the air, my childhood daydreams resurface here, defying space and time. The patrons stepping one in front of the other, speaking swiftly and ordering so quickly that you would think there was a fear of an impending fish shortage. But it was only 9am and I had my eyes, and stomach, set on a frozen, pre-cleaned mix of calamari and octopus. I know, I’m a lazy woman, but you know what? Cleaning calamari and octopus is no joke, so if a loud man is going to make it easy for me - thank God - because usually they only make things difficult.

What wouldn’t be difficult was heading home to cook this mixed seafood 2 ways 1) for a quick tostada and 2) with potatoes and to put over greens and eat alongside a vegetable feast. You can easily sub in shrimp or, if you feel the need to clean calamari and octopus, please do, but I do not. I’m into being in the kitchen and saving time.

Mixed Seafood Tostada

Ingredients

4-6 toastadas de maiz
12 oz mixed, pre-cleaned seafood (I used calamari and octopus, but you can easily do this with shrimp)
1 ½ T. extra virgin olive oil
Juice of 4 limes
1 roma tomato, diced
1 small onion, diced
2 small garlic cloves, minced
1 tsp. oregano, dried
1 small jalapeno, rib and seeds removed, rough chopped
1/4 tsp. cumin
1 T honey
1 tsp. Salt
Avocado, raddish + lettuce of choice to prepare a side salad (dress with lime, salt, extra virgin olive oil, and a touch of honey - I also tossed in some picklded beets I had on hand in the cabinet)

Method

Heat a large sauce pan over medium heat and add the olive oil, onions, garlic and jalapeno - sautee until transluscent - about 5 minutes
Add the mixed seafood, oregano, lime, tomatoes, cumin, honey and salt - and cook for 10-15 minutes until all ingrediants are combined and liquid is evaporated (you can always add more water as you cook)
Remove from heat, once cooked, and put aside
Plate salad and tostadas
Top with seafood mix and serve

Fried Potatoes + Mixed Seafood

Ingredients

12 oz mixed, pre-cleaned seafood (I used calamari and octopus, but you can easily do this with shrimp)
3 T. extra virgin olive oil
1 medium onion, diced
2 small garlic cloves, minced
1 tsp. oregano, dried
1 large potato, cubed (or 3-4 small potatoes)
Juice of 1 lemon
Salt

Method

Boil a salted pot of water and add mixed seafood, simmering to cook until tender, about 15 minutes, strain and put aside
Heat a large sauce pan over medium heat and add the olive oil, onions, garlic and jalapeno - sautee until transluscent - about 5 minutes
Add potatoes and fry until golden brown, watching to not burn, cooking for 10 minutes until golden and fork tender
Add the strained, boiled mixed seafood to the potato mixture and finish with lemon, more oilve oil and a touch of salt!
Serve with salad, tomatoes, other vegetables and enjoy!

Mixed Seafood Two Ways: A Quick Dinner Fix