Puerto Vallarta Fish Stew
- 1 Tbs canola oil
- 1 cup diced yellow onion (1/4-inch)
- 2 cups diced zucchini (1/4-inch)
- 2 Tbs minced fresh jalapenos
- 1 Tbs minced garlic
- 2 cups fish stock
- 1 cup canned diced tomatoes
- 1 1/4 lbs boneless, skinless snapper fillets, cut into 1-inch chunks
- 1 cup olives, halved
- 1/4 cup chopped cilantro
- 2 Tbs lime juice
- Heat oil in a large saucepot over medium heat. Add yellow onions and cook for 2-3 minutes until softened. Stir in zucchini, jalapenos and garlic and continue cooking for 2 more minutes until lightly browned. Pour in fish stock and tomatoes and bring to a boil. Add snapper, cover and simmer over low heat for 10 minutes. Stir in olives, cilantro and lime juice. Season to taste with salt. Serve hot.
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