We teamed up with Ireland’s only contemporary Mexican Restaurant 777, their culinary team combine bold flavours of Mexico City with international influences and techniques as the foundation of it’s Energetic, Margarita-fuelled Party Atmosphere.
Ingredients for the sauce :
- 50g tomato paste
- 1 sticks lemongrass
- 2 cloves
- 4 garlic heads
- Piece of ginger
- 1 cinnamon stick
- 600ml of chicken stock
- 5g fennel seeds
- 3 tsp chipotle adobo sauce
- 1 lime leaf
- 60g smoke cod
- Salt and pepper
Ingredients for the dish :
- 100g Orzo pasta cooked per person
- 4 gambas per person
- Fresh mussels
- Fresh clams
- 60g Chorizo diced in small pieces
- 1 Carrot diced
- 2 Celery sticks diced
- Baby calamari, sliced
- Coriander
Make the sauce
- Saute garlic together with tomato paste, add chopped lemongrass, shredded ginger, chipotle adobo.
- When colour appears add chicken stock and all others spices, cloves, fennel seeds, nutmeg, cinnamon stick.
- Add the cod and lime leaf, cook until boiling then reduce heat and simmer for a further 30 minutes, stir occasionally.
- Season to taste then strain through sieve.
Finalising dish :
- Saute the onions for a couple of minutes till soften not burnt, add chorizo, cook for another 2 minutes.
- Add fresh clams, mussels and calamari leave on slow heat till cooked through.
- Then add sauce and cooked orzo
- Add cooked carrot, celery, leek.
- Grilled the prawn separately till fully cooked
- Plate then add prawns on the top
- Garnish with pesto, coriander, lime/lemon
By Chef Putu
