Tomatillo Seafood Broth
serves 4-6
Ingredients:
530 g tomatillos, cleaned
250 ml water
250 ml fish stock or chicken stock
250 ml white wine
175 g mussels
170 g scallops, U-15
150 g cilantro, roughly chopped, stems removed
100 g poblano pepper, diced
90 g anahiem, diced
75 g shrimp, U-12
40 g jalapeno, diced
20 g garlic, minced
15 ml lime juice, fresh
15 ml lemon juice, fresh
10 ml salt
5 ml pepper
Directions:
Heat 30 ml of grape seed oil in a sauté pan over high heat. Season the shrimp and scallops. Sear the scallops and shrimp on one side until golden brown and remove them from the pan. Reserve.
Lower the heat to medium and add the jalapeno, anaheim and poblano peppers. Season with salt(10ml) and sauté until tender 5-6 minutes. Add the garlic first followed by the tomatillos, pepper, water, fish stock and white wine. Bring to a simmer for 10 minutes. Transfer to a blender with the cilantro and carefully puree until smooth.
Transfer back to the same pan and bring to a simmer. Add the mussels and cook 2 minutes. Then add the scallops and shrimp and simmer 3-4 more minutes until the seafood is evenly cooked. Season with pepper and finish by stirring in the fresh lime and lemon juices.
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