Puerto Vallarta Fish Stew

• 1 Tbsp. Canola oil
• 1 cup Diced yellow onion (1/4-inch)
• 2 cups Diced zucchini (1/4-inch)
• 2 Tbsp. Minced fresh jalapenos or serranos
• 1 tbsp. minced garlic
• 2 cups Fish stock*
• 1 cup Canned diced tomatoes
• 1 1/4 lbs. Boneless, skinless snapper fillets, cut into 1-inch chunks
• 1 cup California Ripe Olives, halved
• 1/4 cup chopped cilantro
• 2 Tbsp.09Lime juice

Preparation

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

Source: California Olive