Mexican Fish Stew
Premade red tomato salsa is the base for this simple broth, with green tomatillo salsa added for tartness and color.
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Ingredients
- 1 1/2 pounds firm fish fillets, cut in 8 chunks (or use shrimp or scallops)
- 3 tablespoons lemon juice
- Salt
- black pepper
- 1/2 teaspoon minced garlic (jarred or fresh)
- 1 16-ounce jar tomato salsa, medium hot
- 1 cup water
- 1 large (9 grams) fish-flavored bouillon cube
- 1 tablespoon extra-virgin olive oil
- 1 cup salsa verde (any heat level)
- 1 avocado, peeled and diced
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