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Hot Or Cold Fish Stew Recipe
|Tomatillos||1 1⁄4 Pound, husked|
|Fresh jalapeno/Other small hot chile||1 , stemmed|
|Onion||1 Small, chopped|
|Fresh corn kernels||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Regular strength chicken broth||3 Cup (48 tbs)|
|Sweet white wine||1⁄2 Cup (8 tbs) (Slightly Sweet)|
|Boneless fish||1 Pound, cut into bite-size pieces (Firm-Textured)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2003 Calories from Fat 724
% Daily Value*
Total Fat 81 g124.8%
Saturated Fat 11.8 g58.9%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 1839.8 mg76.7%
Total Carbohydrates 181 g60.2%
Dietary Fiber 42.3 g169.1%
Sugars 40.7 g
Protein 112 g223%
Vitamin A 40.5% Vitamin C 169.3%
Calcium 10% Iron 28.3%
*Based on a 2000 Calorie diet
Thinly slice 3 medium-size (11/5-inch diameter) tomatillos; chop remaining tomatillos.
Thinly slice chile.
In a 5- to 6-quart pan, combine chopped tomatillos, chile slices, onion, corn, and oil.
Cook, uncovered, stirring occasionally, over medium-high heat until mixture begins to brown (20 to 25 minutes).
Add broth and wine.
Cover and bring to a boil over high heat.
Add fish and sliced tomatillos.
Remove from heat and let stand until fish is just slightly translucent or wet inside when cut in thickest part (1 to 2 minutes).