Fish Ball Soup Veracruz
|Olive oil||2 Teaspoon|
|Onion||1 Large, chopped|
|Poblano pepper||1 , seeded and chopped (Wear Gloves To Prevent Irritation)|
|Garlic||3 Clove (15 gm), minced|
|Clam juice||32 Ounce, reduced (4 Bottles, 8 Ounce Each)|
|Canned no salt added stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Long grain white rice||1⁄3 Cup (5.33 tbs)|
|Sea scallops||1 Pound, patted dry|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Egg||1 Large, lightly beaten|
|Ground anise/Fennel seeds||1⁄4 Teaspoon|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs)|
|Grated orange zest||1 Teaspoon|
1 Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, poblano, and garlic; cook, stirring frequently, until lightly browned, about 7 minutes. Transfer half of the onion mixture to a food processor or blender; set aside.
2 Add the clam juice, tomatoes, and rice to the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.
3 Meanwhile, add the scallops, flour, egg, and anise to the reserved onion mixture in the food processor and pulse just until chunky-smooth (do not puree). Transfer the scallop mixture to a bowl; cover and refrigerate until chilled, about 20 minutes.
4 Drop the scallop mixture by the tablespoonful into the simmering broth, making a total of 16 balls (the scallop mixture will be soft). Return the broth to a simmer and cook, covered, stirring gently once or twice, until the fish balls are firm and cooked though, about 10 minutes. Gently stir in the cilantro and orange zest.