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Mole Colorado




Source of Recipe


Patrick Hartnet - Doc Martin's


List of Ingredients




2 7/8 oz ancho peppers
½ # 10 can tomato, whole peeled
1 ¼ each red onion, chopped
2 3/8 each garlic, whole
1 C whole almonds
1 C white wine
1 each lime zest
3 7/8 Tbsp achoite paste
1 7/8 oz butter
¾ each banana
2 3/8 each whole cloves
2 7/8 tsp allspice
1 ¼ Tbsp oregano
4 each shrimp
2 each clams
1 each lobster tails
6 oz Halibut
6 each mussels
6 each scallops
2 Tbsp garlic, chopped
2 Tbsp shallot, chopped
1 C white wine

Recipe



1. Melt butter in a large pot and sweat onion, garlic, and almonds until onions are transparent.
2. Add achoite paste and cook for about two minutes.
3. Deglaze pan with wine and keep reduce about 2/3.
4. Add tomatoes, bananas, spices, zest, ancho peppers.
5. Let sauce simmer for one hour and place sauce aside to cool.
6. When sauce is cool in small batches in the blender blend until smooth.
7. Sauté all fish and sea food with the chopped garlic and shallots deglaze with white wine let reduce and add three cups of sauce.