I Made Fideo Costeño

I made this Fideo Costeño, costal toasted vermicelli noodles, from chef Gabriela Cámara’s cookbook, My Mexico City Kitchen. It’s a costal take on the more traditional Fideo Seco and includes tons of seafood, chipotle aioli, and chives. Been recording recipes from the book for the YT channel.

Recipe:
10oz. Fillet of Ling Cod
2 bay leaves (preferably fresh)
4 sprigs thyme
4 scallions
¼ cup / 65g sea salt
3 cups / 720ml Caldo de Pescado (fish stock)
3 or 4 Roma tomatoes, cored
1 garlic clove
½ white onion
1 tsp sea salt
2 Tbsp vegetable oil
7 oz / 200g angel hair pasta (vermicelli noodles, broken)
12 manilla clams
6 oz / 120g shrimp, shelled and deveined
1 lime, cut in half
Mayonesa con Chipotle

1. Toast your Fideo (vermicelli) in oil till golden brown
2. Mix fish stock, garlic, onion, tomato in blender
3. Pour over toasted vermicelli noodles
4. Bring to simmer
5. Add in clams and simmer for 4 minutes, add fish, simmer for another 4 mins, add shrimp, cook for 2 minutes
6. Season with salt and serve.
7. Garnish with chives and enjoy