Baja Seafood & Cactus Stew |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A simple dish, you should be able to get the napolitos and enchilada sauce at most supermarkets, but if not you might try a Mexican or Latin market. Ingredients:
1 (14 ounce) can hatch green enchilada sauce |
1 (4 ounce) can sliced black olives |
1 (14 ounce) can chicken stock |
1 (4 ounce) can chopped green chilies |
1 (1 pint) jar cactus pieces, rinsed in water (nopalitos) |
1 cup dry white wine |
1 bunch green onion, chopped |
1 1/2 tablespoons ground cumin |
2 -3 red potatoes, diced into bite size pieces (optional) |
1 lb large shrimp or 1 lb jumbo shrimp |
3 -4 pieces red snapper (4-inch) or 3 -4 pieces cod (4-inch) |
1/2 lb scallops |
Directions:
1. Dice the potatoes and add them to a hot sauté pan or Dutch oven with a tbsp of olive oil.
2. Fry until the potatoes are getting soft (5-8 minutes) add all the rest of the base ingredients.
3. Bring to a boil and lower heat to simmer.
4. Then add the fish, followed a minute later by the shrimp, and then the scallops.
5. Everything will be cooked in a few minutes when the shrimp is red.
6. Serve with warm tortillas or quesadillas.
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