Balearic Pozole Blanco

Ingredients

In this adaptation, the traditional Mexican pozole is transformed into a seafood-based soup, incorporating the flavors and ingredients of Balearic cuisine. The original pork or chicken is replaced with a variety of fresh seafood, such as shrimp, mussels, and white fish. The traditional Mexican spices are substituted with aromatic herbs and saffron, which are commonly used in Balearic cuisine. This adaptation captures the essence of the Mediterranean Sea, offering a unique twist on the classic pozole. We alse have the original recipe for Pozole blanco, so you can check it out.

• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 250 ml (1 cup) white wine 250 ml (1 cup) white wine
• 500 grams (1 lb) mixed seafood (shrimp, mussels, white fish) 500 grams (1 lb) mixed seafood (shrimp, mussels, white fish)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomato to the pot and cook for a few minutes until it starts to break down.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to reduce slightly.
4. 4.
   Add the fish stock to the pot and bring it to a gentle simmer.
5. 5.
   Stir in the saffron threads and season with salt and pepper to taste.
6. 6.
   Add the mixed seafood to the pot and cook for about 5-7 minutes, or until the seafood is cooked through.
7. 7.
   Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Balearic Pozole Blanco hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Overcooking the seafood can result in a rubbery texture, so be careful not to exceed the recommended cooking time.

Tips & Tricks

• For a richer flavor, you can make your own fish stock by simmering fish bones and aromatics in water for a couple of hours before straining.
• Serve the Balearic Pozole Blanco with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Balearic Pozole Blanco is best served hot in individual bowls. Garnish each serving with fresh parsley for a pop of color and added freshness. Serve with crusty bread on the side to complete the meal.

Presentation advice

To enhance the presentation of Balearic Pozole Blanco, ensure that the seafood is evenly distributed throughout the soup. Sprinkle some saffron threads on top of each serving to highlight the vibrant golden color. Serve the soup in colorful ceramic bowls to add a touch of Mediterranean flair to the presentation.