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Learn how to make a Baja style fish soup from Dan Hernandez
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Male: This week in the gallery, we’re down in beautiful Baja, Mexico. And I’m standing in the kitchen in one of the finest wineries in this whole region Adobe Guadalupe. Staying next to me is Carla.
Male: And thank you for having us today, Carla.
Carla: Thank you for coming.
Male: And who’s that chef?
Carla: Martha Mariquez is our chef.
Male: Thank you. And what is that Martha be cooking up for us?
Carla: Martha is cooking tonight a mussel soup.
Male: And this is what it’s going to look like.
Male: It looks beautiful.
Carla: It is and delicious.
Male: Okay, well how do we get started Martha? So, right now she’s going to go ahead and add the mussels.
Carla: Yes, right now she has a pan ready on the stove. She has the wine and then she’s putting the mussels in it and she is going leave it.
Carla: Okay, she will leave it there until it’s boiling and the mussel will be open you know, until they open by themselves, yes.
Male: Okay, so now we’re going to make the sauce.
Carla: We are going to make the soup, la sopa.
Carla: Okay, so we will move this, remove it from the stew.
Carla: Yes and now.
Male: All the other way that steams up, it looks beautiful.
Carla: Okay and now she is melting the butter so we can have better flavors for the wine because remember that we got to cook them with wine, okay.
Carla: So, we have to wait for the butter to melt.
Male: Which it will not take very long, its already melting.
Carla: So now, the flour is going in. See, you can see it’s getting more body. Now, we’re adding the sour cream.
Carla: I love sour cream.
Male: Do you? So, you’re going to eat some of these mussels with me?
Carla: Yes, I will. Now, we have to take out the mussels from the shell, okay.
Carla: Meanwhile, this soup is cooking. Now, we have to add the juice of the mussels or remember that it’s the white wine.
Male: So, that’s kind of a mixture of the white wine and the juice that was inside the mussels.
Carla: Exactly, that’s what she said.
Male: Okay, just mixing these all up.
Carla: Yes. Now, we have to have to add the mustard.
Carla: And the curry. Remember the curry it’s a culminant, okay.
Carla: It will give a special flavor to the cream. In fact, this dish is going to be served on July 26 for a wedding in Adobe Guadeloupe. So, Martha is practicing also. First of all, you have to set the mussels.
Male: You just kind of stock them all—
Carla: Yes. And you make a decoration.
Male: What I like about this is everything is local. The mussels come from the bay of Ensenada local.
Carla: The Ocean Pacific.
Male: And all the vegetables and everything come locally.
Male: Some red bell peppers and we have some parsley. She’s going to add on top of that. Then she’s explaining everything that she really likes the parsley because it’s a really strong flavor.
Carla: Exactly. That’s what we need because we were cooking with wine so we have to have the same flavor, strong flavor.
Male: Strong flavor in our soup.
Carla: Yes. And we have to go around the mussel, okay.
Male: Not to knock it over or anything.
Male: That’s beautiful.
Carla: It looks delicious.
Male: Thank you Martha, this looks wonderful. I’ve got to try it.
Male: That’s very good. Those mussels are delicious. Thank you very much.
Male: Gracias Martha. Gracias Carla.
Male: If you want more information on this beautiful winery, remember it’s Adobe Guadeloupe right here in the Wine Valley of Baja, Mexico. You can go at their website. We’ll be writing it at the end of the show. If you want more information about making a trip down to the beautiful Baja area, please visit the tourism’s website. There’s everything you need to know about the wine country, the whole region, even fishing informations there too. Well, thanks again ladies.
Male: Let’s get back on the water and show you more exciting action right here on sport fishing.