Mexican Fish Stew
  • 1 1/2pounds firm fish fillets, cut in 8 chunksor use shrimp or scallops
  • 3tablespoons lemon juice
  • Salt and black pepperto taste
  • 1/2teaspoon minced garlicjarred or fresh
  • 116-ounce jar tomato salsa, medium hot
  • 1cup water
  • 1large (9 grams) fish-flavored bouillon cube
  • 1tablespoon extra-virgin olive oil
  • 1cup salsa verdeany heat level
  • 1 avocado, peeled and diced
  1. Place fish chunks in a large bowl and season with lemon juice, salt, pepper, and garlic.
  2. 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.
  3. 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 Notes

Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).