Chochoyotes and Halibut in Poblano Broth
From The Molinero’s Dream
Chochoyotes and Halibut in Poblano Broth
- Yield: Serves 4
Description
Chochoyotes are small, dimpled masa dumplings. Try making them with Bolita Masa’s heirloom masa.
Ingredients
- 1 pound fresh heirloom masa
- 1 tablespoon olive or grapeseed oil
- Pinch salt
- 6 poblano peppers, the smaller the better (about 2 pounds)
- 1 cup packed cilantro leaves
- 1 cup packed flat-leaf parsley leaves
- 2 quarts fish stock (divided)
- 2 tablespoons olive or grapeseed oil
- 1 large leek, cut into 1/4-inch wheels and washed
- 6 garlic cloves, thinly sliced
- 1 large fennel bulb, cored, thinly sliced
- 1 jalapeño pepper, seeded and minced
- 3 tablespoons kosher salt, divided
- 1 pound skinless halibut or black cod, cut into 4 pieces
- 2 sprigs of dill (remove thick stems)
- 1 lemon, cut into wedges
Instructions
To make the chochoyotes: In a large bowl, mix masa, a large pinch of salt, and 1 tablespoon olive oil. Knead until smooth. Portion masa into 1-ounce bolitas (little balls) and gently press a finger into the center of each ball to give it a little dimple. (I have fat thumbs, so I use my index finger.) Place chochoyotes on a plate or sheet pan and set aside.
To prepare the peppers: Thinly slice 2 peppers and set aside. Char the whole peppers over an open flame until the skins are black and blistered. Transfer to a large bowl and cover with a heavy plate. Allow peppers to steam for 10 to 15 minutes, then let cool until you can easily peel off the skin and remove the stem and seeds.
Rough chop the charred peppers and place them in a blender with 2 cups fish stock. Purée until very smooth. Empty the purée into a bowl and set aside, then rinse out the blender and use it to purée the cilantro and parsley leaves with 2 cups fish stock until very smooth. Set aside.
To make the broth: Heat oil in a large saucepan or Dutch oven over medium heat. Add leek, garlic, fennel, strips of poblano, jalapeño, and 1 tablespoon salt. Cook, stirring often until the vegetables begin to soften, taking care not to brown them, about 15 minutes. Add the puréed poblano peppers and stir until very fragrant, about 2 minutes. Add remaining stock and salt to the pot and bring up to a simmer. Add fish and simmer until the fish is cooked, about 4 to 5 minutes. Remove fish, set aside. Increase the temperature a bit to bring your stock to a very gentle boil. Add the chochoyotes to the bubbling broth, cook for 6 to 8 minutes, until all the dumplings float, and then a minute longer. Add the cilantro and parsley purée and remove from heat.
Divide fish among 4 bowls and ladle in some broth. Place chochoyotes on top. Garnish with dill and a squeeze of lemon.
- Category: Entree
