Hot Or Cold Fish Stew Recipe
Ingredients
| 1 1/4 pounds tomatillos, husked | ||
| Jalapeno | 1 | |
| Stemmed | ||
| Onion | 1 Small, chopped | |
| Corn kernels | 1 Cup (16 tbs) | |
| Salad oil | 2 Tablespoon | |
| 3 cups regular-strength chicken broth | ||
| 1/2 cup slightly sweet white wine | ||
| 1 pound boneless, firm-textured fish cut into bite-size pieces | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
Rinse tomatillos.
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).
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).
Chef
