While in Mexico, I had this incredible lunch with my Mom in the resort by the ocean. The thing you ought to know about me is that I am the kind of individual who might simply pick a fresh seafood stew over beef stew or even a white bean and kale Tuscan-y sorta thing. That’s just who I am! How-ev-er, the fellow serving me my soup on the Mexican soup day depicted it to me as something you’d gobble up just before before curling up with a good book and relaxing by the pool. <— read that once more. This guy knew my food love language and he gave it to me straight on. It’s exactly what I needed before heading to the pool so my Mom could watch me fry myself in the hot tropical sun that my skin hasn’t seen for months, and doesn’t nag at me to put on more sunscreen.
Then she tells me afterwards that it looks like I got a little “red”.
I can’t decide if I appreciate that or not.
With regards to this recipe, I got my seafood from Granville Island, from a guy who works in Alaska and gets bunches of crisp fish when he comes. *best place to get fresh seafood ever*
At last the server at the resort was thoroughly right. This is the perfect dish for nap time in the sun.
These enormous dishes of consoling Mexican fish stew begin with olive oil, onions, and garlic. Take in the odors, feel their warming and restorative powers, and transport to an happy place. At that point: Stock and potatoes. Cilantro and tomatoes. Then flaky, fish, juicy shrimp and succulent muscles that will make the entire thing inside and out sing with both nuance and freshness.
Finish it all off with creamy avocado, and pieces of sweet corn if you’d like, or just a squeeze of fresh lime. Off you go!
