Premade red tomato salsa is the base for this simple broth, with green tomatillo salsa added for tartness and color. Any firm seafood, such as shrimp, scallops, salmon, or a firm white fish (or a combination), will work.
Mexican Fish Stew
- 1 1/2 pounds firm fish fillets, cut in 8 chunks or use shrimp or scallops
- 3 tablespoons lemon juice
- Salt and black pepper to taste
- 1/2 teaspoon minced garlic jarred or fresh
- 1 16-ounce jar tomato salsa, medium hot
- 1 cup water
- 1 large (9 grams) fish-flavored bouillon cube
- 1 tablespoon extra-virgin olive oil
- 1 cup salsa verde any heat level
- 1 avocado, peeled and diced
- Place fish chunks in a large bowl and season with lemon juice, salt, pepper, and garlic.
- Heat salsa and water until boiling in a large saucepan. Stir in bouillon until dissolved. Stir in oil. Add fish with juices and simmer for 10 minutes, until fish is firm and opaque.
- Just before serving, swirl salsa verde into the stew, but do not mix too thoroughly. (The green and red salsas should form a marble pattern.) Garnish with diced avocado.
Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).