Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons olive oil
  • 1 yellow or white onion- diced
  • 1 fresh green ancho chili (or poblano) – deseeded, chopped (if you like spicy, add 2 and skip the bell pepper)
  • 1 green bell pepper – chopped (optional)
  • 6 cloves garlic – rough chopped
  • 1 Tablespoon coriander
  • 2 teaspoons cumin
  • 4 cups chicken broth or stock
  • 3 cups water – divided
  • 4 cups small diced potatoes
  • 2 cup diced carrots
  • 2 whole bunches cilantro, including small stems
  • 2 lbs seafood, mixed -shrimp, scallops, mussels, fish, (or sub cooked chicken, or chickpeas)
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked pepper
  • juice of 2-3 limes
  • Garnish: cilantro, thinly sliced jalapeño, dollop sour cream, crusty bread for dipping

Instruction

  • Heat oil in a large heavy bottom pot, or dutch oven, over medium high heat. Add onion, and saute for 2-3 minutes, stirring often. Add ancho chili and bell pepper. Turn heat to medium and saute until tender about 10 minutes, stirring often.
  • Add garlic and spices and cook for two-three minutes or until fragrant.
  • Scrape this all into a blender and set aside.
  • In the same pot, add 4 cups chicken broth or stock, plus 1 cup water.
  • Bring to a boil.
  • Add the small diced potatoes and carrots and simmer over medium heat until just tender, about 10 minutes.
  • In the meantime, add two whole bunches of cilantro to the blender, stems and all. I usually cut or twist off 1-2 inches off the stems, leaving the rest. Add 2 cups water to the blender. Bend everything until VERY smooth, at least 45 seconds! Smooth is key here! Set this aside.
  • Once the potatoes and carrots are tender, add all the seafood and simmer gently until desired doneness, or about 3-5 minutes ( taking in consideration, some things take longer to cook than others).
  • When seafood is cooked to your liking, stir in blended cilantro mixture from the blender.
  • Heat, to a gently simmer – but do not boil too long, or you will loose the lovely green color!
  • Squeeze limes to taste – I used 2 limes.
  • Taste and adjust salt and lime juice, adding more of each to your taste.
  • Serve in bowls with cilantro sprigs, optional jalapeño slices, lime wedges, sour cream (optional) and crusty bread.