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.
Serving size: Complete recipe
Calories 1258 Calories from Fat 188
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 3.7 g18.7%
Trans Fat 0 g
Cholesterol 361.2 mg120.4%
Sodium 4491.7 mg187.2%
Total Carbohydrates 153 g51%
Dietary Fiber 18.8 g75%
Sugars 30.8 g
Protein 111 g222.1%
Vitamin A 147.4% Vitamin C 154.9%
Calcium 50.2% Iron 56.5%
*Based on a 2000 Calorie diet