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Yucatan Seafood Stew

Made With:


Pace® Chunky Salsa Mild - 4 Pack

A thick, rich texture and bold chunks of fresh tomatoes, onions and jalapenos makes this the perfect dip, the perfect topping, or the perfect addition to any meal. Mild. Packed 4 jugs to a case.

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V8 Vegetable Cocktail - Plastic Bottle

A delicious blend of eight vegetables combined to create a low calorie, nutritious and refreshing beverage.

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* Option: substitute 3 ½ lbs (1.6 kg) seafood medley for the shrimp and white fish.

Total Time

45 min.

Serving & Size

8 fl. oz. (250ml)

Travel to Mexico by tasting this seafood-based stew that uses Pace® Chunky Salsa as a base and fills up with black beans, fish, shrimp and corn with a fresh cilantro finish.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Oil, vegetable 2 tbsp 30  mL
Onions, sweet, minced 4 lbs L
Cumin, ground 1 tbsp 15  mL
Peppers, bell, green and red, diced 8 cups L
1. In large pot heat oil over medium-high heat; add onions and cook 4 minutes. Add cumin and continue cooking 1 minute. Stir in peppers and sauté 6-8 minutes more.
Ingredients Weight Measure
Weight Measure
Pace® Chunky Salsa (Mild) 4 cups L
V8® Vegetable Cocktail 8 cups L
Water 4 cups L
2. Pour in Pace® Salsa, V8® Vegetable Cocktail and water and bring to a boil; reduce heat and simmer stew base 10 minutes.
Ingredients Weight Measure
Weight Measure
Beans, black, canned, drained 4 cups L
Corn, frozen, kernels 4 cups L
3. Stir in black beans and corn and return to a simmer; cook 5 minutes.
Ingredients Weight Measure
Weight Measure
*Fish, white, firm, frozen, 1-in. chunks 2 lbs 900  g
*Shrimp, medium, peeled, deveined 1 .5 lbs 680  g
4. Add fish and shrimp and cook 3-4 minutes. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
Ingredients Weight Measure
Weight Measure
Cilantro, fresh, minced 1 cup 250  mL
5. Just before service, stir in cilantro.
Ingredients Weight Measure
Weight Measure
Sour cream, low-fat (optional) 3/4 cup 175  mL
6. To Serve: Ladle 8 fl oz (250 mL) stew into a bowl or soup plate. Top with a ½ Tbsp (8 mL) dollop of sour cream, if desired.


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