Pescatarian Posole Stew - fitness diet

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.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 bay leaf</li>
                                            <li> pinch of sea salt</li>
                                            <li>3 lbs  fresh, meaty halibut bones Avocado oil</li>
                                            <li>1 white onion, coarsely chopped</li>
                                            <li>2 tbsp  cumin</li>
                                            <li>2 tbsp  coriander</li>
                                            <li>2 tbsp chili powder</li>
                                            <li>2  garlic cloves, finely chopped</li>
                                            <li>6 medium tomatillos, diced</li>
                                            <li>1 serrano pepper, finely chopped</li>
                                            <li>1 bunch cilantro, coarsely chopped</li>
                                            <li>1 (15 oz) can white hominy, rinsed Lime wedges for serving</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>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.</li>
                                    <li>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.</li>
                                    <li>Set stockpot over medium-high heat and add enough avocado oil to coat bottom. Add onion and sauté until translucent, about 5 minutes.</li>
                                    <li>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.</li>
                                    <li> 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.</li>
                                    <li>Serve with lime wedges and vegeta- bles such as radish, if desired.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

    Print

Related