What's for lunch - Seafood Albondigas from Bluefin - Tucson News Now

What's for lunch - Seafood Albondigas from Bluefin

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What's for Lunch Tucson – Seafood Albondigas with Tomato Broth from Bluefin/Kingfisher restaurant in Tucson.

Seafood Albondigas

8 oz cleaned squid

8 oz cleaned scallops

8 oz cleaned shrimp

4 oz stale bread, cut in cubes, soaked in milk

1 tablespoon chopped garlic

¼ cup brunoise carrots

½ cup minced onion

1 pinch chili flakes

1 teaspoon black pepper

1 teaspoon kosher salt

¼ chopped parsley

2 whole eggs, beaten

1 tablespoon chili powder

1 cup rice

In a food processor puree all seafood and place in bowl; squeeze milk out of bread, process and add to seafood; add remaining ingredients and chill one hour.  

While meatball mixture is chilling the broth can be made.

 

Seafood Tomato Broth

2 cups diced onions

3 tablespoons chopped garlic

2 cups diced celery

2 cups diced carrots

1 tablespoon shrimp powder

½ cup pomace oil

2 each 28 oz cans plum tomatoes

1 teaspoon chili flakes

4 tablespoons Mexican oregano

2 bay leaves

1.5 gallons fish stock, or chicken if fish is not available

1Tecate beer

In a rondo heat oil and fry onions, celery and carrots, add spices, shrimp powder and tomato heat to simmer, add beer and fish stock; simmer 10 more minutes add salt and pepper to taste.

The soup is made to order, heat sautoir, add neutral oil; then add meatballs one at a time, not crowding the pan.  Roll meatballs around until they are brown, to help them stay together; turn down heat, add broth to cover and slowly cook until summer; taking care not to break meatballs.  Serve hot with Rajas and any other accompaniments you wish.

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