Seafood Posole Stew - Just Fish/Seafood Recipes


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Seafood Posole Stew

1 tb Olive oil
1/2 Onion; diced
3 tb Garlic; finely minced
1 ds Ground cloves
1 tb Unsweetened cocoa powder
1 tb Cumin
2 Jalapeno peppers; seeded, diced
2 c Fish stock, bottled clam juice or canned low sodium chicken broth
3 tb Anise flavored liqueur; (opt)
1 cn Stewed tomatoes (14. 5oz)
1 cn Posole (15oz); undrained
10 oz Fish filets; cut into chunks
8 Jumbo shrimp; cleaned
8 Clams; cleaned
8 Mussels; cleaned
1 c Fresh or frozen corn kernels
8 Sprigs cilantro


Combine olive oil, and garlic in large pan, and cook 2 minutes over medium heat. Add cloves, cocoa, cumin, and jalapenos, and cook another minute. Add fish stock and liqueur. Bring to boil. Reduce heat, and simmer, uncovered, 25 minutes. Strain broth into clean pan. Add tomatoes and liquid and posole and it's liquid to broth. Cook over medium heat 10 minutes. Add all the seafood and corn. Cover, and cook until shells are opened, about seven minutes. Discard any that have not opened. When ready to serve, pour stew into large tureen. Garnish with cilantro.