Thursday, January 31, 2013

Seafood Posole Verde

Yes, I have been cooking...I just have not have time to post. Things have been busy around here as I am preparing for the launch of my Spring CAbi season! I LOVE the clothes this season, they are beautiful. J left today for his month long shoot in North California. I not excited to be alone, but I am excited to eat PIZZA a lot while he is gone, haha!
I may have to make this soup again too. Every Christmas Eve we make Mexican Posole. I saw this seafood verde version in my new cookbook (Big Ranch, Big City by Louis Lambert), and was so excited. It was really yummy and fresh, perfect for these winter months.

Seafood Posole Verde

2 poblano peppers
1/2 cup cilantro
1 Tbsp olive oil
1/2 white onion
1 zucchini
1 jalapeno
3 cloves garlic
1 tsp dried oregano
1 tsp kosher salt
4 cups fish or chicken stock
1 (15 oz) can white hominy
1 pound shrimp
1 pound white fish (I used tilapia)
juice of 1 lime
2 Tbsp cilantro
2 limes
3 radishes
1 tsp red pepper flakes
Roasted poblanos in oven on 425 for 20 minutes.
Dice onion, zucchini, and jalapeno.
Heat oil in a heavy stock pot (do not pay attention to my saucepan, I thought I would make this soup in the crockpot and then changed my mind). Add veggies and saute until onion is translucent. 
Mince garlic.
Add garlic and cook for 1 minute.
Add salt and oregano. 
Remove poblanos from oven and place in a gallon bag. Seal the bag to steam the peppers, which will make the skins easier to remove.
Drain and rinse hominy. Add stock and hominy to the pot.
Chop cilantro and divide.
Remove peppers from the bag after about 5 minutes. Use a paper towel to remove the skins from the peppers.
Remove seeds from the peppers.
Place 1/4 cup of cilantro and the peppers into a food processor. Blend until smooth.

Add pepper puree to the soup. Bring the soup to a strong simmer.
Peel shrimp and cut in half.
Chop fish into bite sized pieces.
Add fish and shrimp to simmering soup. Allow soup to cook for 5 minutes then remove from heat.
Add juice of 1 lime to the soup and remaining 1/4 cup of chopped cilantro.
Prepare garnishes: Matchstick radishes, chop cilantro and slice limes.
Serve soup with garnishes, YUM!

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