Tomatillo Seafood Broth

Tomatillo Seafood Broth

serves 4-6



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



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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