Thursday, August 24, 2017

Posole Verde with clam and cod | Mexican inspired seafood stew

recipe

Ingredients

  • 2 Tbsp Olive Oil
  • 15 littleneck clams, give or take
  • 1/3 to 1/2 lb filleted cod – Chopped into large chunks
  • 2-3 chopped serrano chiles (remove seeds if you want it less spicy)
  • 8 medium tomatillos (husks removed)
  • 1 (15oz) can hominy – rinsed
  • 3 shallots, chopped
  • 3 cloves garlic, chopped
  • Juice of one lime
  • another lime for serving
  • Radish for garnish
  • Salt, pepper to taste


bon appetit

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