You’ll find the recipe for Cilantro Sauce here.
To make the best seafood stews, including seafood posole, you must be certain not to overcook the fish or shellfish, lest it develop an unpleasant fishy flavor. Seafood should be prepared in advance and added during the last few minutes of cooking.
- Serves 6 - 8
- Cook Time: 45 Min
- Cilantro Sauce
- 1/4 cup olive oil
- 1 yellow onion, diced
- Kosher salt
- 2 to 3 serranos, minced
- 8 garlic cloves, minced
- 2 teaspoons achiote paste (see Note)
- 6 cups chicken stock or fish fumet
- Black pepper in a mill
- 1 28-ounce can white hominy
- 3 medium zucchini, cut into small dice
- 2 pounds ripe tomatoes, peeled, seeded, minced, and drained
- 1 pound fish fillets, such as snapper, butterfish, or other rock fish, in 1-inch cubes
- 2 to 3 pounds cockles, Manila clams, or black mussels, thoroughly washed
- 2 limes, cut into wedges
First, make the cilantro sauce and set it aside.
Heat the olive oil in a large heavy pot set over low heat. Add the onion and serranos and sauté until soft and fragrant, about 15 minutes. Add the garlic and sauté 2 minutes more.
Break up the achiote and put it in a small bowl. Add enough of the chicken stock to make a paste; put the paste and the remaining chicken stock into the pot with the onion mixture. Season with salt, add the hominy and simmer for 10 minutes. And the zucchini and tomatoes and simmer 10 minutes more.
Add the seafood to the soup, stir gently and simmer 5 minutes. Remove the pot from the heat, cover and let rest 5 minutes. Discard any shellfish that have not opened.
To serve, ladle into soup plates, add a generous spoonful of cilantro sauce to each portion and serve immediately, with lime wedges and the remaining sauce alongside.