Corn-Seafood Stew With Avocado and Chiles

I made this last night. It was definitely a hit. As I live in a condo without access to a grill, I cut the kernels off the cob and charred them in a cast iron skillet. Indeed, the process does require more than the hour mentioned in the recipe. I can see preparing the vegetables the day before and combining with the fresh seafood and stock as a starter for a more substantial meal or dinner party.

I had grilled a whole red snapper, fresh and clear-eyed from Atlanta Highway Seafood Market, the night before and half of it was left over. I added 3/4 lb. of Georgia shrimp from Darien. The shrimp, smoked snapper, cilantro, parsley, tomatillo, poblano, jalapeño, lime, avocado and fresh Peaches and Cream sweet corn roasted to caramel perfection blended into a fine stew that I would be happy to find in a restaurant. Probably took three hours, but so worth it. I plan to double it for friends.

This was a fun recipe. I used two pounds of the seafood medley from Whole Foods as the seafood element (no fillet), and it was a "corn"ucopia of the sea. Really delicious. Served it with homemade tortilla chips, and used the leftover chile puree as a salsa verde for the leftover chips. I also used a pepper sauce (just the vinegar sauce from a jar of hot peppers) to crank up the heat a bit. I'll cook it again.

Used halibut and large tiger shrimp. Delicious and lovely to look at. Next time, I might not thoroughly seed the jalapeño to increase the spice. I ended up adding zhoug as a condiment while serving. This would be a good dish for a small dinner party since the prep can be done ahead and the actual cooking time is just minutes. Thank you, Melissa for another delicious recipe.

If you want to turn up the heat a bit, don't bother with the seeds, they have little to do with a chile's heat. Instead keep the white ribs or veins inside the chile as well as the little white pod the seeds are attached to under the stem--that's where the heat of a chile lives. Thanks for the tip about this being a good small dinner party meal that can be prepped ahead of time. It also makes clean up after the party much easier.

For the fresh seafood stock, what we seek is near at hand. Buy unshelled shrimp. Shelling and deveining them is a cinch, and the reserved shells need only go into water, with aromatics of your choice (onion, celery, bay leaf, peppercorn) for a quick simmer of ten minutes or so (once a boil is reached). Strain, and voila: a lovely stock. If you’re using lobster, the same principle applies, for claw or tail. Couldn’t be simpler, for a marvelous reward.

My nephew Bram prepared this stew for our dinner last night. He used Haddock and Scallops. This stew was simply delicious. He grilled the corn which added a great flavor. Avocado is super. I will try this myself. I agree with whoever said it took more tang an hour. Worth the work. Thanks to my nephew and the recipe creator!

This was so enjoyable. The herb mixture was a revelation to me. I’ve ordered pozole many times at a local restaurant but never knew the composition of the green sauce that gave it so much flavor. Thanks again Melissa Clark!

Delicious! Nixed the squid and shrimp (preference) and, for ease, used one bunch each of cilantro and parsley. Also 2 pasilla chili (inc. seeds) rather than the poblano (just because that's what was in the store). I am so glad the recipe creates left-over sauce. Huevos rancheros for breakfast and mushroom enchiladas verdes for dinner... Any other suggestions for the remaining sauce? What about drizzled over cantaloupe? Is that weird? Perhaps with a few toasted pepitas on top?

grab a rotissere chicken and shred it up, roll it up with some cheese and diced onion in corn tortillas (microwave the tortillas in a damp paper towel so they don't crack) and put 'em in a baking dish. pour the puree over, shred on some more cheese, bake it for 20-30 minutes. or, mix the puree with shredded chicken and have it tostada style - over fried corn tortillas and topped with avocado and tomato, cilantro, etc.

Delicious. Did not do the corn rounds, put almost all the corn in the stew, with some leftover for something else. Used a good vegetable broth and since it is salmon season here in Northern California, used local salmon (it was a treat due to cost). Another great Melissa recipe, thank you.

I made this, using my broiler, on a hot Sunday evening in Phoenix and it was extremely tasty. I used cod and frozen shrimp from the supermarket. My only question is, why does the recipe ask you to make more of the chile purée then you need? After adding the right amount and tasting I still had about a third of it left, which I ended up throwing away because I couldn’t realistically imagine using it for anything during the next week.

This took almost two hours from start to finish. The chile puree was great, but I think I'll sub in a bag of frozen roasted corn from Trader Joe's next time to speed up the process..

Salsa and chips!

You can ded use the left over puree in a homemaker salsa.