Zesty Cod with Green Posole Stew

Ingredients

Estimated total cost: €18.13 · €4.53/serving

• 2 tablespoons extra-virgin olive oilEst. price €0.12–€0.25
• 2 shallots, finely diced (sauté until translucent for a sweet flavor)Est. price €0.40–€0.80
• 3 cloves of garlic, minced (add towards the end of cooking to prevent burning)Est. price €0.10–€0.20
• 2 serrano chiles, thinly sliced, divided (remove seeds for less heat)Est. price €0.30–€0.60
• 8 luscious tomatillos (about 1 1/4 pounds), husks removed, rinsed (roast for added depth of flavor)Est. price €1.60–€3.20
• Kosher salt, freshly ground pepper (season to taste)Est. price €0.01–€0.03
• 1 cup fresh cilantro leaves with delicate stems, plus more for garnish (add just before serving for a burst of freshness)Est. price €0.50–€1.20
• 1 pound premium cod filletEst. price €12.00–€18.00
• 1 (15-ounce) can white hominy, rinsed (drain well before using)Est. price €1.20–€2.00
• 1 (8-ounce) bottle of savory clam juiceEst. price €1.50–€2.50

Steps

1. 1

   Begin by heating oil in a large pot over medium heat. Add shallots, garlic, and half of the chiles to the pot. Stir occasionally as you cook them until they become soft and release a fragrant aroma, which should take about 6 to 8 minutes.

2. 2

   In the meantime, blend tomatillos in a food processor until they form a smooth purée.

3. 3

   Pour half of the tomatillo purée into a pot and simmer it, stirring frequently, until it reduces and thickens for approximately 5 minutes. Season the mixture with salt and pepper. Combine one cup of cilantro with the remaining tomatillo purée in a blender, blend until velvety smooth, then set aside for later use.

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• Cultural note

  The dish combines Mexican and seafood influences. Green Posole Stew is a traditional Mexican dish, typically made with hominy and tomatillos. Cod is a popular seafood choice for its mild flavor and versatility in various cuisines. The use of cilantro and lime wedges adds a refreshing touch common in Mexican cuisine.

• Seasonal note

  Zesty Cod with Green Posole Stew is best made in the summer and fall when tomatillos and radishes are in season. These ingredients are freshest and most flavorful during these times.

• Health note

  This dish is a good source of protein and fiber, aiding in muscle maintenance and digestion. It is relatively low in calories and saturated fat, making it a nutritious choice for a balanced diet. The presence of vitamins A, C, K, and minerals like zinc contribute to overall immune function and bone health.