One of the best things about living in Southern California is the fact that I can paddle board year round. It’s one of my favorite ways to work my core and spend time in nature. And after an afternoon on the water, I love to refuel with a warm bowl of posole.
This Mexican stew is traditionally made with pork, but my pescatarian version is much lighter. Use halibut bones to create a simple flavorful broth, and then add spices, tomatillos and other wholesome ingredients for a warming bowl that’s great for a full meal or snack.
BIO: Chef Stephanie Harris-Uyidi is the producer and host of the popular travel-adventure-cooking Z Living Network series The Posh Pescatarian, and author of the cookbook by the same name.
- Sea salt
- 1 bay leaf
- 3 lbs. fresh (meaty) halibut bones
- 2 tablespoons avocado oil
- 1 medium white onion, coarsely chopped
- 2 cloves garlic, minced
- 2 tablespoons cumin
- 2 tablespoons ground coriander
- 2 tablespoons chili powder
- 6 medium tomatillos, peeled, rinsed, diced
- 1 Serrano chili, minced
- 1 bunch cilantro, stems removed and coarsely chopped
- 1 15-ounce can white hominy, drained and rinsed
- Lime wedges, for serving
- In a stockpot, combine 2 quarts of water, a pinch of salt, bay leaf and fish bones. Cover, bring to a simmer and let cook for 20 minutes. Turn off stove, uncover and let cool.
- Strain broth through a fine-meshed sieve into a medium bowl. Pick cooked fish off bones; reserve.
- Rinse and dry stockpot. Place over medium heat, add 2 tablespoons oil and swirl to coat. Add onion; sauté until translucent, about 5 minutes. Add garlic, cumin, coriander and chili powder; cook, stirring often, until fragrant, about 2 minutes.
- Add tomatillos and Serrano chili; cook, stirring, until tender, about 2 minutes.
- Stir in reserved fish broth, cooked fish, cilantro and hominy. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Ladle into bowls and serve with lime wedges.