Baja Seafood & Cactus Stew

A simple dish, you should be able to get the napolitos and enchilada sauce at most supermarkets, but if not you might try a Mexican or Latin market.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (14 ounce) can  hatch  green enchilada sauce
• 1 (4 ounce) can  sliced black olives
• 1 (14 ounce) can  chicken stock
• 1 (4 ounce) can  chopped green chilies
• 1 (1 pint) jar cactus pieces, rinsed in water (nopalitos)
• 1  cup dry white wine
• 1  bunch green onion, chopped
• 1 1⁄2 tablespoons ground cumin
• 2 -3  red potatoes, diced into bite size pieces (optional)

• Seafood

• 1  lb large shrimp or 1  lb jumbo shrimp
• 3 -4  pieces red snapper (4-inch) or 3 -4  pieces cod (4-inch)
• 1⁄2 lb scallops

Directions

1. Dice the potatoes and add them to a hot sauté pan or Dutch oven with a tbsp of olive oil.
2. Fry until the potatoes are getting soft (5-8 minutes) add all the rest of the base ingredients.
3. Bring to a boil and lower heat to simmer.
4. Then add the fish, followed a minute later by the shrimp, and then the scallops.
5. Everything will be cooked in a few minutes when the shrimp is red.
6. Serve with warm tortillas or quesadillas.