CORN-SEAFOOD STEW WITH AVOCADO AND CHILES
The bright, tangy flavors of this colorful seafood dish, adapted from the chef Jose Salazar of Mita's Restaurant in Cincinnati, are loosely based on Mexican pozole verde, a hominy stew usually made with pork or chicken, or both. But here, the starchy grains are replaced by juicy, fresh corn kernels, and seafood stands in for the meat. Perfect for summer, the stew is herbal and light, with a sweetness from the corn that's balanced by lime juice and roasted tomatillos, while green chiles give the whole thing a kick. You can use any combination of seafood here, adjusting the cooking times as needed.
Provided by Melissa Clark
Categories dinner, lunch, seafood, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a grill or broiler. If grilling, grill tomatillos, poblanos and jalapeño until well charred all over, 3 to 7 minutes per side. If broiling, spread them out on a large rimmed baking sheet. Broil until charred all over, 3 to 7 minutes per side. Transfer vegetables to a large bowl, cover with a plate or foil, and let cool.
- Grill or broil corn until golden brown in spots, 3 to 4 minutes per side. Let cool, then use your heaviest knife to slice two of the cobs crosswise into 2-inch rounds. Cut kernels off remaining 3 ears and reserve.
- In a medium skillet over high heat, add oil. When hot but not smoking, add garlic and shallots and cook, sautéing, until well browned, 2 to 3 minutes. Transfer to a blender.
- Bring a kettle of water to a boil. Place cilantro and parsley in a colander in the sink. Pour boiling water over herbs to wilt them, then immediately run cold water over them to cool them down. Press hard on herbs and squeeze to remove excess water. Transfer herbs to blender with shallots.
- When chiles are cool enough to handle, remove skins, seeds and stems, and discard. Add peeled chiles and tomatillos to blender along with a large pinch of salt. Purée the mixture, adding a tablespoon or 2 of water if needed to make everything move, until it is thick but pourable. Taste and add more salt, if needed. It should be well seasoned.
- In a pot or large skillet, bring the stock to a simmer. Add fish and seafood and cook until it's just cooked through, 1 to 3 minutes. Stir 1 cup of chile purée into the seafood mixture and season aggressively with freshly squeezed lime juice from some of the wedges, and salt to taste. Taste and add more chile purée if you like. Stir in corn kernels.
- To serve, spoon stew into bowls and top with rounds of corn on the cob, more lime wedges, avocado, radishes, cabbage and cilantro leaves, with tostadas on the side if you like.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 895 milligrams, Sugar 11 grams, TransFat 0 grams
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sannyu xue
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The corn and seafood were cooked perfectly and the avocado and chiles added a nice depth of flavor. Next time, I'll use less chiles or maybe even omit them altogether.
Joell Mccall
[email protected]This stew is the perfect comfort food for a cold winter night. The corn and seafood are cooked to perfection and the avocado and chiles add a nice touch of creaminess and spice. I served it with a side of crusty bread and it was the perfect meal. Hig
Mark Munns
[email protected]I'm always looking for new and exciting seafood recipes, and this one definitely fits the bill. The corn and seafood were cooked perfectly and the avocado and chiles added a nice touch of creaminess and spice. I especially loved the crispy tortilla s
Tajmun Nahar
[email protected]This dish is a great way to use up leftover corn and seafood. I had some leftover grilled corn and shrimp, and this recipe was the perfect way to use them up. The stew was easy to make and the flavors were delicious. I'll definitely be making this ag
Musadiq Nazir
[email protected]I love how easy this recipe is to make. I was able to get it on the table in under 30 minutes. The corn and seafood were cooked perfectly and the avocado and chiles added a nice touch of flavor. I served it with a side of rice and it was a delicious
Nazmul hassan
[email protected]This stew was a hit with my family! Everyone loved the unique flavor combination and the beautiful presentation. The corn and seafood were cooked to perfection and the avocado and chiles added just the right amount of creaminess and spice. Highly rec
Chandra Katikam
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The corn and seafood were overcooked and the avocado and chiles didn't add much flavor. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I'll try i
Hirendra Bohara
[email protected]This dish was a bit too rich for my taste. The corn and seafood were good, but the avocado and chiles were a bit overpowering. I think I would have enjoyed it more if I had used less avocado and chiles.
Chanda Chanda
[email protected]I'm not a big fan of corn, but I loved this stew! The seafood was cooked perfectly and the avocado and chiles added a nice touch of creaminess and spice. I served it with a side of crusty bread and it was the perfect meal. Definitely a keeper!
Ali Waris
[email protected]This stew was absolutely delicious! The corn and seafood were cooked to perfection and the avocado and chiles added a nice touch of creaminess and spice. I served it over rice and it was the perfect comfort food for a cold winter night. Highly recomm
GOogle Gaming
[email protected]I'm always looking for new and exciting seafood recipes, and this one definitely fits the bill. The corn and seafood were cooked perfectly and the avocado and chiles added a nice touch of creaminess and spice. I especially loved the crispy tortilla s
anuka david
[email protected]This dish was a labor of love, but it was worth it! The corn and seafood were cooked to perfection and the avocado and chiles added a nice touch of creaminess and spice. The recipe was a bit time-consuming, but it was definitely worth the effort. I'l
lamin jarju
[email protected]I was disappointed with this recipe. The corn and seafood were overcooked and the avocado and chiles didn't add much flavor. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I'll try it again and see if I can get better results.
Albertina Kharises
[email protected]This stew was a bit too spicy for my taste, but I still enjoyed it. The corn and seafood were cooked perfectly and the avocado and chiles added a nice depth of flavor. Next time, I'll use less chiles or maybe even omit them altogether.
xD6Ox
[email protected]I love how versatile this recipe is. I added some extra vegetables, like bell peppers and zucchini, and it turned out just as delicious. The corn and seafood really shine through, and the avocado and chiles add a nice touch of richness and heat. Defi
Raham Madjabo
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique flavor combination and the beautiful presentation. The corn and seafood were cooked to perfection and the avocado and chiles added just the right amount of creaminess and spice.
wakeel shah
[email protected]I'm not a big fan of seafood, but this stew changed my mind. The flavors were so well-balanced and the seafood was cooked perfectly. I especially loved the creamy avocado and the spicy kick from the chiles. Definitely a keeper!
Lynn Wandia
[email protected]This corn seafood stew was an absolute delight! The combination of sweet corn, succulent seafood, creamy avocado, and spicy chiles created a symphony of flavors that danced on my palate. The recipe was easy to follow and the cooking process was enjoy