Yucatan Seafood Stew

Yucatan Seafood Stew
Total Time

30 min.

Serving & Size

8 fl. oz. (250ml)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Oil, vegetable 30 mL 2 tbsp
Onions, sweet, minced 3 L 4 lbs
Cumin, ground 15 mL 1 tbsp
Peppers, bell, green and red, diced 2 L 8 cups
Pace® Chunky Salsa (Mild)
1 L
4 cups

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.

V8® Vegetable Cocktail
2 L
8 cups

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

Water 1 L 4 cups
Beans, black, canned, drained 1 L 4 cups
Corn, frozen, kernels 1 L 4 cups
*Fish, white, firm, frozen, 1-in. chunks 900 g 2 lbs
*Shrimp, medium, peeled, deveined 680 g 1 .5 lbs
Cilantro, fresh, minced 250 mL 1 cup
Sour cream, low-fat (optional) 175 mL 3/4 cup
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.
2. Pour in Pace® Salsa, V8® Vegetable Cocktail and water and bring to a boil; reduce heat and simmer stew base 10 minutes.
3. Stir in black beans and corn and return to a simmer; cook 5 minutes.
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.
5. Just before service, stir in cilantro.
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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