Pescatarian Posole Stew

Travis Rathbone

A SoCal resident, "Posh Pescatarian" Stephanie Harris-Uyidi spends a good portion of her exercise time paddleboarding on the Pacific. “It’s a core crusher,” she says. She shared this this lighter pescatarian version of posole (pronounced pho-soh-lay), a Mexican stew normally made with pork, uses halibut bones to create a simple, flavorful broth that’s lighter in calories yet still hearty enough for either a full meal or a refueling snack after a day out on the water.

Get more easy, healthy fish recipes from the Posh Pescatarian here. 

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Directions: 

Bring 2 quarts water to a boil in a stockpot, then reduce heat to low and add bay leaf, sea salt, and fish bones. Simmer for 20 minutes, then let cool.

Strain broth through a sieve set over a large bowl and pick the cooked fish from the bones. Set aside broth and fish pieces and start the stew.

Set stockpot over medium-high heat and add enough avocado oil to coat bottom. Add onion and sauté until translucent, about 5 minutes.

Add cumin, coriander, chili powder, and garlic and cook until fragrant, stirring often, about 2 minutes. Add tomatillos and serrano pepper and cook until softened, about 2 minutes more.

Stir in fish bone broth, cooked fish, cilantro, and hominy. Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.

Serve with lime wedges and vegeta- bles such as radish, if desired.

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