Puerto Vallarta Fish Stew


  • 1 tablespoon Canola oil
  • 1 cup yellow onions, diced
  • 2 cups zucchini, diced (1/4-inch)
  • 2 tablespoons fresh jalapenos or serranos, minced
  • 1 tablespoon garlic, minced
  • 2 cups fish stock
  • 1 cup canned diced tomatoes
  • 1 1/4 pounds boneless, skinless snapper fillets, cut into 1-inch chunks
  • 1 cup California Black Ripe Olives, halved
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lime juice


  1. Heat oil in a large saucepot over medium heat.
  2. Add yellow onions and cook for 2-3 minutes until softened.
  3. Stir in zucchini, jalapenos and garlic and continue cooking for 2 more minutes until lightly browned.
  4. Pour in fish stock and tomatoes and bring to a boil.
  5. Add snapper, cover and simmer over low heat for 10 minutes.
  6. Stir in California Ripe Olives, cilantro and lime juice.
  7. Season to taste with salt. Serve hot.* substitute low sodium chicken broth if necessary.
Nutritional Analysis Per Serving:

Calories 283, Fat 9g, Cholesterol 53mg, Sodium 514mg, Carbohydrate 14g, Protein 35g, Calories from fat 30%