Best 3 Pan Seared Arctic Char And Cultivated Mussels In A Smoked Tomato And Green Garlic Broth With Posole Recipes

Pan-seared arctic char and cultivated mussels enveloped in a savory broth is a symphony of flavors that will tantalize your taste buds. The delicate arctic char, with its flaky texture and mild flavor, pairs perfectly with the briny sweetness of cultivated mussels, creating a harmonious seafood experience. Simmered in a rich smoked tomato and green garlic broth, each ingredient absorbs the essence of the others, resulting in a cohesive and flavorful dish. The addition of posole, a traditional Mexican hominy corn, adds a hearty and grounding element, making this dish not only delicious but also satisfying. Get ready to embark on a culinary journey as we delve into the best recipe for "Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole".

Check out the recipes below so you can choose the best recipe for yourself!

ARCTIC CHAR IN A BROTH WITH CABBAGE AND MUSHROOMS

Arctic Char in a Broth with Cabbage and Mushrooms image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup chicken broth
1 ounce butter
1 small arctic char, 2/3 pound
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 head green savoy cabbage
2 ounces wild mushrooms
2 pieces smoked bacon in large dice

Steps:

Clean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare .
Finish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top .
Serve very hot.

MUSSELS WITH TOMATO AND GARLIC

Mussels with Tomato and Garlic image

mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...

Provided by _Pixie_

Categories Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon oil
4 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
4 medium tomatoes, chopped
salt and pepper (to taste)
1 cup dry white wine
1/2 cup water
3 lbs cultivated mussels, cleaned,beards removed and drained (in shell)
1/8 cup chopped fresh parsley

Steps:

Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
Add the garlic and cook stirring constantly for about one minute.
Add the onion, celery, and tomato and cook until the onions and celery are tender.
Salt and pepper to taste.
Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
Spoon the mussels and sauce into four bowls and sprinkle with parsley.

STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH

Steamed Mussels with Tomato and Chorizo Broth image

Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Provided by Chris Morocco

Categories Tomato Low Fat Kid-Friendly Low Cal Dinner Mussel Spring Summer Tarragon Bon Appétit Christmas Eve Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield 4 Servings

Number Of Ingredients 10

Ingredients

2 ounces dried Spanish chorizo, casing removed, thinly sliced
2 tablespoons olive oil, plus more for drizzling
3 garlic cloves, crushed
1 teaspoon fennel seeds, crushed
1 pint cherry tomatoes, halved
3/4 cup dry white wine
Freshly ground black pepper
4 pounds mussels, scrubbed, debearded
4 thick slices country-style bread, toasted
2 tablespoons chopped fresh tarragon or parsley

Steps:

Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

Tips:

Choose the freshest Arctic char and cultivated mussels you can find. This will ensure that your dish is packed with flavor.
Be careful not to overcook the fish or mussels. They should be cooked just until they are opaque and tender.
Use a good quality smoked tomato sauce. This will add a rich, smoky flavor to the dish.
Don't be afraid to experiment with different herbs and spices. This dish can be easily customized to your own taste.
Serve the dish immediately. This will ensure that the fish and mussels are at their best.

Conclusion:

Pan-seared Arctic char and cultivated mussels in a smoked tomato and green garlic broth with posole is a delicious and elegant dish that is perfect for a special occasion. The combination of flavors and textures is sure to impress your guests. So next time you're looking for a unique and flavorful dish, give this one a try.