This is from Bonappetit and I am re-naming it DOTY Posole in honor of everyone who scrambled at the end of the year and came home with a variety of fish.
We made this with an assortment of filets from ling cod, olive rockfish, cab and greenling. Great way to use a variety of fish in one recipe.
It was freakin'delicious esp on a cold rainy winter night, and the great thing is it is much lighter than a traditional cream-based seafood stew if you're looking for that.
Serve with lime wedges, tapatio, and maybe quesadillas or empanadas. MMM!!!
Here's the link to the original, and my notes are below in the text after the link.http://www.bonappetit.com/recipe/green- ... d-cilantro
2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided (forgot these, didn't miss them, used lots of tapatio and a pinch of cayenne instead)
8 medium tomatillos (about 1¼ pounds), husks removed, rinsed
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet (we used more than 1 lb - more like 2 - a mix of fish inc ling, olive, greenling and cab)
1 15-ounce can white hominy, rinsed
1 8-ounce bottle clam juice
3 small radishes, trimmed, thinly sliced (forgot this, didn't miss it)
Lime wedges (for serving)
ACTIVE: 40 MIN TOTAL: 40 MIN
Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes.
Meanwhile, purée tomatillos in a blender until smooth.
Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper.
Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside.
Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper.
Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.
Recipe by Chris Morocco