Seafood Posole - Soups | Michele Anna Jordan

Ingredients

• Cilantro Sauce
• 1/4 cup olive oil
• 1 yellow onion, diced
• Kosher salt
• 2 to 3 serranos, minced
• 8 garlic cloves, minced
• 2 teaspoons achiote paste (see Note)
• 6 cups chicken stock or fish fumet
• Black pepper in a mill
• 1 28-ounce can white hominy
• 3 medium zucchini, cut into small dice
• 2 pounds ripe tomatoes, peeled, seeded, minced, and drained
• 1 pound fish fillets, such as snapper, butterfish, or other rock fish, in 1-inch cubes
• 2 to 3 pounds cockles, Manila clams, or black mussels, thoroughly washed
• 2 limes, cut into wedges