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Ingredients
- 3 poblano chiles
- 1 1/2 teaspoons aniseed
- 1 1/2 teaspoons cumin seeds
- 2 tablespoons vegetable oil
- 1 1/2 cups finely chopped onion
- 4 garlic cloves, minced
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 (8-ounce) bottles clam juice
- 2 jalapeño peppers, seeded and finely chopped
- 1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
- 1/4 cup fresh lime juice
- 2 (6-ounce) tilapia fillets, cut into 2-inch pieces
- 1 pound medium shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 3/4 cup minced fresh cilantro
- 8 lime slices
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
Preheat broiler.
Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.
Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant. Place in a spice or coffee grinder, and process until finely ground.
Heat vegetable oil in a large Dutch oven over medium heat. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally. Add the toasted ground spices; cook 1 minute. Add sugar, salt, clam juice, chopped jalapeño peppers, and fire-roasted crushed tomatoes; bring to a simmer. Cook 10 minutes, stirring occasionally. Add chopped poblano chiles, lime juice, tilapia, shrimp, and mussels; bring to a simmer. Cook 5 minutes or until shrimp are done and mussels open; discard any unopened shells. Stir in minced fresh cilantro, and serve with lime slices.
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