1 ½lbs.white fish (chopped into 1-inch chunks)can use mix of cod, tilapia, scallops, walleye, etc.
1lbmussels
2medlimes, cut into wedgesoptional
1medlemon ,slicedfor garnish
Instructions
Heat oil over med-high heat in a dutch oven or large pot. Saute onion, carrot, jalapeños and celery in oil for 5-10 minutes until translucent. Add smashed garlic and cook for 1 more minute
2 Tablespoon olive oil, 1 med onion, 3 carrots, 2 jalapenos or serannos, 3 med celery stalks, 4 cloves garlic
Add spices and stir in to the onion mixture to coat. Add wine, broth, cilantro, tomatoes, salt & bay leaves to pot and simmer together for 15-20 minutes over medium heat. Taste and add more salt if needed.
1 teaspoon Fish spice blend, 1 teaspoon dried thyme, 1 cup dry white wine, 4 cups chicken broth, 1/2 cup chopped cilantro, 28 ounces Rotel diced tomatoes, 1/2 tsp salt, 3 leaves bay
Add all fish to the pot and cook, covered for 3-5 minutes or until mussels open and white fish is opaque.
1 1/2 lbs. white fish (chopped into 1-inch chunks), 1 lb mussels
Ladel into bowls and serve with lime wedges, sour cream and crispy tortilla chips.
2 med limes, cut into wedges
Video
Notes
DIY fish spice blend:Stir together
1/2 tsp dried chipotle powder,
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp white pepper
**NOTE:You can also change the heat level by the type of spice or chile peppers you use. I went with a mix of pasilla, ancho and chipotles for a smokey, medium heat flavor profile.The cilantro and lemon brightened it up considerably and the result was a complex, robust stew with smoky notes as well as bright fresh notes.