Entree: Mexico – Sonora – Cahuamanta (A Sonoran seafood stew of fish and shrimp simmered in a light tomato-based broth and served with lime and fresh garnishes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1.5 lb (680 g) firm white fish (grouper, halibut, or similar), cut into 1–2 inch (2.5–5 cm) chunks
- 8 oz (225 g) shrimp, peeled and deveined
- 3 tbsp (45 ml) vegetable oil
- 1 medium white onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium Roma tomatoes, chopped, about 10 oz (300 g) or 14 oz (400 g) canned tomatoes
- 4 cups (960 ml) fish stock or water
- 2 bay leaves (approx. 1 g)
- 1 tsp (5 g) dried Mexican oregano
- 2 dried chiles de árbol or 2 serrano chiles (adjust to heat preference), whole
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) fresh lime juice (from about 2 limes)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/2 cup (75 g) chopped white onion for garnish
- 4–6 radishes, thinly sliced (approx. 70 g) for garnish
- 4–6 corn tortillas for serving (no measurement required)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
2. Add the chopped tomatoes and cook until they break down, 4–6 minutes. Stir in the dried chiles, bay leaves and oregano and cook 1 minute.
3. Pour in the fish stock (or water) and bring to a simmer. Season with salt and pepper. Simmer gently 10 minutes to meld flavors.
4. Add the fish chunks and simmer 4–6 minutes until just opaque. Add the shrimp and cook 2–3 minutes until pink and cooked through. Taste and adjust seasoning.
5. Remove and discard the whole chiles and bay leaves. Stir in the lime juice and chopped cilantro.
6. Serve hot in bowls topped with chopped onion and sliced radishes, with warm corn tortillas and extra lime wedges at the table.