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fish pozole

xushuhua-1098 avatar
Recipe by
Ava Brown
@xushuhua-1098

This is a delicious soup, rich in seafood flavor and traditional Mexican seasonings. It uses fresh raw shrimp, squid and white fish as the main ingredients, paired with onions, carrots, lettuce and other vegetables, and then adds spices and seasonings to create a pot of fragrant and rich soup. One sip will make you feel like you're on the Mexican coast. Perfect as a main course or appetizer for a meal. When enjoying, you can add fresh lemon slices and toast slices to add flavor.

yield 6 serving(s)
prep time 20 Min
cook time 55 Min
method Stove Top

Ingredients For fish pozole

  • 300 g
    onion, chopped
  • 150 g
    carrot, chopped
  • 1 tsp
    paprika
  • 1300 g
    water
  • 30 g
    olive oil
  • 1
    garlic clove
  • 150 g
    medium-sized raw prawns
  • 100 g
    white wine
  • 2
    dried bay leaves
  • 2 tsp
    Jamaican peppercorns
  • 350 g
    sweet corn
  • 3 tsp
    salt
  • 120 g
    pre-cooked octopus, chopped
  • 250 g
    white fish fillets, cut into pieces (2 cm)
  • 150 g
    romaine lettuce, leaves cut into pieces
  • 4 Tbsp
    fresh oregano
  • 6
    lemons (preferably organic), sliced

How To Make fish pozole

  • 1
    Place 150 g of onions in the mixing bowl.
  • 2
    Chop 8 sec/speed 6. Transfer to a bowl and set aside.
  • 3
    Place carrot in the mixing bowl.
  • 4
    Chop 8 sec/speed 6. Transfer to a bowl and set aside.
  • 5
    Place paprika, water, oil, garlic, and remaining 150 g onion into mixing bowl.
  • 6
    Chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula.
  • 7
    Peel prawns and set aside in a bowl. Add prawn shells into mixing bowl.
  • 8
    Stir-fry 8 min/120°C/speed 1.
  • 9
    Add white wine, remaining 1200 g water, bay leaves and peppercorns into mixing bowl.
  • 10
    Cook 10 min/100°C/speed 1.
  • 11
    Strain stock through simmering basket into a jug and set aside. Discard contents of simmering basket.
  • 12
    Place sweet corn and salt into mixing bowl.
  • 13
    Cook 30 min/100°C/rspeed 1.
  • 14
    Place cleaned prawns, octopus and fish fillets into mixing bowl.
  • 15
    Cook 5 min/100°C/rspeed 1. Divide between serving bowls and top with reserved chopped onions, reserved chopped radishes and reserved drained lettuce. Sprinkle with oregano and serve hot with lemon wedges and toast.
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