7 SEAS SOUP

Steps:

• For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel. Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again. Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water. Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring, until reduced to a thick paste, about 5 minutes. For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add sugar if necessary. Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges