A Chef’s Fresh Take on Posole

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.