Hake Pozole
Total time: 2 hr 30 min
Active time: 30 min
Serves: 1
A seafood variant of the Mexican pozole stew, which is traditionally made with chicken or pork. A warm and hearty soup that can also be a comfort meal.
Ingredients
1 1/2 pounds haddock
1 can corn
1 onion
1 fresno pepper
2 teaspoons salt
4 liters water
If available:
1 bulb garlic
1 jalapeno
Steps
Sautee onion and peppers.
Warm a large pot under medium heat.
Cut onion into 1-cm or 1/2-inch pieces. Add to pot.
Mince garlic, fresno pepper, and jalapeno. Add to pot and stir.
Let sautee for five minutes.
Simmer.
Add water to pot. Turn heat up to high.
Add corn to pot.
Reduce heat to low when water boils. Cover and let simmer for two hours.
Hake.
Cut haddock into 1-cm or 1/2-inch strips. Rub salt and let marinate for a minute.
Add haddock to pot and stir. Turn heat up to high.
Reduce to medium heat when boiling, cover pot, and cook for ten minutes.
Serve immediately.