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Thaw fish and/or shrimp, if frozen. Rinse fish and/or shrimp; pat dry with paper towels. If using, cut fish into 1-inch pieces. In a large shallow bowl sprinkle fish and/or shrimp with chili powder; toss gently to coat.
In a 4-quart Dutch oven heat 1 tablespoon oil over medium-high heat. Add half of the fish and/or shrimp; cook about 4 minutes or just until fish flakes easily when tested with a fork and/or shrimp are opaque, gently turning with a spatula occasionally. Using a slotted spoon, transfer fish and/or shrimp to a medium bowl. Repeat with the remaining fish and/or shrimp. (Add additional oil as necessary during cooking.) Cover and chill fish and/or shrimp.
In the same Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add onion, corn and garlic; cook for 3 minutes, stirring occasionally. Stir in drained beans, undrained tomatoes, broth, clam juice and undrained green chile peppers. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. Stir in fish and/or shrimp; heat through. Sprinkle each serving with cilantro.