CORN-SEAFOOD STEW WITH AVOCADO AND CHILES

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Corn-Seafood Stew With Avocado and Chiles image

The bright, tangy flavors of this colorful seafood dish, adapted from the chef Jose Salazar of Mita's Restaurant in Cincinnati, are loosely based on Mexican pozole verde, a hominy stew usually made with pork or chicken, or both. But here, the starchy grains are replaced by juicy, fresh corn kernels, and seafood stands in for the meat. Perfect for summer, the stew is herbal and light, with a sweetness from the corn that's balanced by lime juice and roasted tomatillos, while green chiles give the whole thing a kick. You can use any combination of seafood here, adjusting the cooking times as needed.

Provided by Melissa Clark

Categories     dinner, lunch, seafood, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

4 medium tomatillos, husked
2 medium poblano chiles
1 large jalapeño
5 large ears corn, shucked
1/2 tablespoon grapeseed or olive oil
4 garlic cloves, sliced
2 small shallots (or 1 large), halved lengthwise and sliced
2 packed cups cilantro leaves and stems, plus more leaves for garnish
1/2 cup packed parsley leaves and stems
Fine sea salt, as needed
2 cups vegetable, chicken or seafood stock, preferably homemade
3/4 pound squid, tentacles separated, bodies cut into 1-inch rings
3/4 pound shelled shrimp, cut into 1-inch pieces
1/2 pound firm white fish fillets, cut into 1-inch pieces
2 limes, cut into wedges
Diced avocado, for garnish
Sliced radishes, for garnish
Shredded green cabbage, for garnish
Tostadas, for garnish (optional)

Steps:

  • Heat a grill or broiler. If grilling, grill tomatillos, poblanos and jalapeño until well charred all over, 3 to 7 minutes per side. If broiling, spread them out on a large rimmed baking sheet. Broil until charred all over, 3 to 7 minutes per side. Transfer vegetables to a large bowl, cover with a plate or foil, and let cool.
  • Grill or broil corn until golden brown in spots, 3 to 4 minutes per side. Let cool, then use your heaviest knife to slice two of the cobs crosswise into 2-inch rounds. Cut kernels off remaining 3 ears and reserve.
  • In a medium skillet over high heat, add oil. When hot but not smoking, add garlic and shallots and cook, sautéing, until well browned, 2 to 3 minutes. Transfer to a blender.
  • Bring a kettle of water to a boil. Place cilantro and parsley in a colander in the sink. Pour boiling water over herbs to wilt them, then immediately run cold water over them to cool them down. Press hard on herbs and squeeze to remove excess water. Transfer herbs to blender with shallots.
  • When chiles are cool enough to handle, remove skins, seeds and stems, and discard. Add peeled chiles and tomatillos to blender along with a large pinch of salt. Purée the mixture, adding a tablespoon or 2 of water if needed to make everything move, until it is thick but pourable. Taste and add more salt, if needed. It should be well seasoned.
  • In a pot or large skillet, bring the stock to a simmer. Add fish and seafood and cook until it's just cooked through, 1 to 3 minutes. Stir 1 cup of chile purée into the seafood mixture and season aggressively with freshly squeezed lime juice from some of the wedges, and salt to taste. Taste and add more chile purée if you like. Stir in corn kernels.
  • To serve, spoon stew into bowls and top with rounds of corn on the cob, more lime wedges, avocado, radishes, cabbage and cilantro leaves, with tostadas on the side if you like.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 895 milligrams, Sugar 11 grams, TransFat 0 grams

Allen elvena
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Yum!


Muhayyu Din
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I'm always looking for new seafood recipes and this one definitely caught my eye. The combination of corn, seafood, avocado, and chiles sounded intriguing and it didn't disappoint. The stew was flavorful and satisfying. I'll be making it again for su


Diana Dinzey
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This recipe is a winner! The corn and seafood were cooked to perfection and the avocado and chiles added a nice touch of flavor. I'll definitely be making this again soon.


Willem Erwee
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This stew is a keeper! It's packed with flavor and the avocado makes it extra creamy. I served it with rice and it was a perfect meal.


darren erasmus
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Easy to make and oh so delicious! The corn and seafood were cooked perfectly and the avocado and chiles added just the right amount of spice. Will definitely be making this again.


Roger Farmer
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I love corn and seafood, so I knew I had to try this recipe. It didn't disappoint! The stew was creamy, flavorful, and the avocado added a nice touch of freshness. Highly recommend!


Tika Knowledge
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This recipe was a bit more work than I expected, but it was worth it. The stew was packed with flavor and the avocado and chiles gave it a nice kick. Will definitely make it again for special occasions.


Dzidzai Bamu
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I'm not a huge fan of seafood, but this stew changed my mind. The corn and avocado mellowed out the seafood flavor perfectly. I'll definitely be making this again.


Yikii Keboyen
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Made this stew last night and it was a hit with my family! The flavors were so well-balanced and the avocado added a creamy richness that took the dish to the next level. Definitely a keeper!


Md Najimul
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This corn seafood stew was an absolute delight! The combination of corn, seafood, avocado, and chiles created a symphony of flavors that tantalized my taste buds. The recipe was easy to follow and the end result was simply stunning. I highly recommen