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RECIPE: Hearty soup for a cold winter day

Warm up with an award-winning soup from Octo fishbar.

GOLDEN VALLEY, Minn. — What could be better on a cold blustery day than to warm up with a hearty winter soup? 

With that in mind, we invited Octo fishbar’s executive chef, Shane Oporto, to join us in studio, to share the secrets behind his award-winning dish, Seafood Pozole Verde. It’s a hearty seafood soup that was just recognized by the Star Tribune as one of the “10 best dishes at Twin Cities restaurants in 2018.”

Seafood Pozole Verde

Ingredients:

Pozole

  • 3 cups seafood mix (shrimp, mussels, calamari, salmon, cod, etc.)
  • 1 25 oz.-can white hominy, rinsed
  • 3 cups water

Salsa Verde

  • 2 tablespoons olive oil
  • 1 medium red onion diced
  • 2 cloves garlic minced
  • 2 serrano chiles divided and thinly sliced
  • 10 medium tomatillos husks removed, rinsed
  • 3 tablespoons salt
  • 1 cup cilantro leaves

To serve (garnishes)

  • Small radishes, trimmed and thinly sliced
  • Avocado, sliced or chopped
  • Onion, diced
  • Fresno or Jalapeno chiles, thinly sliced
  • Lime wedges
  • Shredded lettuce

Directions:

Salsa Verde

  1. In a large stock pot over medium heat. Heat oil. Add and sauté onion, garlic, sliced Serrano chiles, tomatillos, oregano, salt and cilantro leaves until soft about 8 minutes.
  2. Transfer sautéed ingredients to a food processor or blender and mix until smooth.

Assemble the soup:

  1. Return the salsa to the stock pot. Add water and hominy, cook over medium heat for 10 minutes.
  2. Bring to a simmer, add the seafood mix and cook for 5 more minutes.
  3. Divide soup among bowls and top with radishes and lettuce. Serve with lime wedges.

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