A SoCal resident, “Posh Pescatarian” Stephanie Harris-Uyidi spends a good portion of her exercise time paddleboarding on the Pacific. “It’s a core crusher,” she says. She shared this this lighter pescatarian version of posole (pronounced pho-soh-lay), a Mexican stew normally made with pork, uses halibut bones to create a simple, flavorful broth that’s lighter in calories yet still hearty enough for either a full meal or a refueling snack after a day out on the water.

Get more easy, healthy fish recipes from the Posh Pescatarian here. 

Ingredients

  • 1 bay leaf
  • pinch of sea salt
  • 3 lbs fresh, meaty halibut bones Avocado oil
  • 1 white onion, coarsely chopped
  • 2 tbsp cumin
  • 2 tbsp coriander
  • 2 tbsp chili powder
  • 2 garlic cloves, finely chopped
  • 6 medium tomatillos, diced
  • 1 serrano pepper, finely chopped
  • 1 bunch cilantro, coarsely chopped
  • 1 (15 oz) can white hominy, rinsed Lime wedges for serving

Directions

  1. Bring 2 quarts water to a boil in a stockpot, then reduce heat to low and add bay leaf, sea salt, and fish bones. Simmer for 20 minutes, then let cool.
  2. Strain broth through a sieve set over a large bowl and pick the cooked fish from the bones. Set aside broth and fish pieces and start the stew.
  3. Set stockpot over medium-high heat and add enough avocado oil to coat bottom. Add onion and sauté until translucent, about 5 minutes.
  4. Add cumin, coriander, chili powder, and garlic and cook until fragrant, stirring often, about 2 minutes. Add tomatillos and serrano pepper and cook until softened, about 2 minutes more.
  5. Stir in fish bone broth, cooked fish, cilantro, and hominy. Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
  6. Serve with lime wedges and vegeta- bles such as radish, if desired.
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