Name: Puerto Vallarta Fish Stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Tbsp. Canola oil; 1 cup Diced yellow onion (1/4-inch); 2 cups Diced zucchini (1/4-inch); 2 Tbsp. Minced fresh jalapenos or serranos; 1 tbsp. 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 California Ripe Olives (halved); 1/4 cup chopped cilantro; 2 Tbsp.09Lime juice

Puerto Vallarta Fish Stew

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

1 Tbsp. Canola oil
1 cup Diced yellow onion 1/4-inch
2 cups Diced zucchini 1/4-inch
2 Tbsp. Minced fresh jalapenos or serranos
1 tbsp. 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 California Ripe Olives halved
1/4 cup chopped cilantro
2 Tbsp.09Lime juice

Instructions

Preparation

1 Heat oil in a large saucepot over medium heat. Add yellow onions and cook for 2-3 minutes until softened2 Stir in zucchini, jalapenos and garlic and continue cooking for 2 more minutes until lightly browned.3 Pour in fish stock and tomatoes and bring to a boil. Add snapper, cover and simmer over low heat for 10 minutes4 Stir in California Ripe Olives, cilantro and lime juice. 5 Season to taste with salt. Serve hot.
Source: California Olive