Fish Ball Soup Veracruz Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1 Large, chopped | |
| Poblano pepper | 1 To taste | |
| Garlic | 3 Clove (5gm), minced | |
| Clam Juice | 4 Bottle (1l), reduced | |
| Stewed tomatoes | 1 Can (10oz) | |
| 1/3 cup long-grain white rice | ||
| 1 pound sea scallops, patted dry | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1 large egg, lightly beaten | ||
| 1/4 teaspoon ground anise or fennel seeds | ||
| Cilantro | 1/3 Cup (16 tbs), chopped | |
| Orange zest | 1 Teaspoon, grated | |
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.
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.
Chef
