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Fish Ball Soup Veracruz

fast.cook's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Fish

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