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Puerto Vallarta Fish Stew

Puerto Vallarta Fish Stew
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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



1 Heat oil in a large saucepot over medium heat. Add yellow onions and cook for 2-3 minutes until softened

2 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 minutes

4 Stir in California Ripe Olives, cilantro and lime juice.

5 Season to taste with salt. Serve hot.

Source: California Olive

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