Rick Bayless's Red Chile Seafood Soup

Name: Rick Bayless's Red Chile Seafood Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Coarse salt; 1 liters homemade or store-bought low-sodium chicken, or fish broth; 454 grams fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes; 118 milliliters chopped fresh cilantro, for garnish; 2 large sprigs fresh epazote, optional; 2 cloves garlic, peeled; 21 grams dried guajillo chiles (about , stemmed, seeded, and torn into large pieces; 1 lime, cut into 6 wedges, for serving; 454 grams mussels, scrubbed and debearded, or 2 clams, scrubbed; 2 Tbsps vegetable or olive oil; 425 grams diced tomatoes, preferably fire-roasted; 1 large white onion, cut into 1/4-inch pieces; 454 grams medium red-skin boiling potatoes, or Yukon Gold potatoes (about , cut into 8 pieces

Rick Bayless's Red Chile Seafood Soup might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 455 calories, 71g of protein, and 11g of fat. This recipe serves 6. If you have coarse salt, cilantro, lime, and a few other ingredients on hand, you can make it. It is perfect for Autumn. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

Set a medium-mesh strainer over pot; using a wooden spoon, press tomato mixture through. Return pot to medium-high heat; cook, stirring frequently, until reduced and thick, about 6 minutes.

Ingredients you will need

Tomato

Equipment you will use

Sieve

Wooden Spoon

Pot

Add broth, potatoes and epazote, if using; when mixture comes to a boil, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Season with salt.

Ingredients you will need

Potato

Epazote

Broth

Salt

Equipment

Sieve

Wooden Spoon

Pot

Ingredients

Servings:

6servings

Coarse salt 1liters

homemade or store-bought low-sodium chicken, or fish broth 454grams

fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes 118milliliters

chopped fresh cilantro, for garnish 2large sprigs

fresh epazote, optional 2cloves

garlic, peeled 21grams

dried guajillo chiles (about , stemmed, seeded, and torn into large pieces 1

lime, cut into 6 wedges, for serving 454grams

mussels, scrubbed and debearded, or 2 clams, scrubbed 2Tbsps

vegetable or olive oil 425grams

diced tomatoes, preferably fire-roasted 1large

white onion, cut into 1/4-inch pieces 454grams

medium red-skin boiling potatoes, or Yukon Gold potatoes (about , cut into 8 pieces

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Castellroig Cava Brut. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.