Ingredients Jump to Instructions ↓

  1. 3/4 teaspoon chili powder

  2. 1-1/2 teaspoons salt, divided

  3. 1 pound firm white fish, such as orange roughy or cod, cut into 1-inch pieces

  4. 1 pound monkfish, cut into 1-inch pieces

  5. 1/2 pound medium shrimp, peeled and deveined

  6. 2 dried pasilla chiles* Hot water

  7. 4 teaspoons olive oil, divided

  8. 1 cup chopped onions

  9. 1 cup frozen corn

  10. 1 tablespoon chopped garlic

  11. 1 cup canned chopped tomatoes

  12. 1 bottle (8 oz.) clam juice

  13. 1 cup white wine

  14. 1 can (19 oz.) cannellini beans, drained and rinsed

  15. 2 tablespoons canned chopped green chilies

  16. 1 ripe avocado, peeled and chopped

  17. 1/2 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Combine chili powder and 1/2 teaspoon salt in a large bowl. Rub spice mixture onto fish and shrimp.

  2. Combine pasillas and enough hot water to cover in a bowl. Let stand 20 minutes. Remove chiles with a slotted spoon, reserving soaking water. Remove seeds and stems from chiles; puree in blender, adding enough reserved soaking water (about 1/4 cup) to make a thick paste.

  3. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add fish and shrimp; cook 2 minutes per side, until lightly browned but not totally cooked through. Transfer to a plate. Cover and set aside.

  4. Heat remaining 2 teaspoons oil in a Dutch oven. Add onions, corn and garlic; cook 3 minutes. Stir in tomatoes, clam juice, wine, 1 cup water, beans, pasilla paste and green chilies; bring to a boil. Reduce heat. Cover and simmer 20 minutes. Uncover; add seafood and remaining 1 teaspoon salt. Simmer 5 minutes more. Top with avocado and cilantro. Makes 6 servings.

  5. Dried chiles and chipotle in adobo can be found in the ethnic section of most supermarkets or from Chile Today-Hot Tamale, 800-468-7377.


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