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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish and shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse fish and shrimp; pat dry with paper towels. Set aside.
Place pasilla chiles in a small bowl. Add enough boiling water to cover. Let stand for 20 minutes. Remove chiles with a slotted spoon, reserving 1/4 cup of the soaking liquid. Remove seeds and stems from chiles and discard. In a blender, combine chiles and reserved soaking liquid; cover and blend until smooth. Set aside.
Meanwhile, in a large shallow bowl, combine fish and shrimp. In a small bowl, combine 1/2 teaspoon salt and the chili powder; sprinkle over fish.
In a 4-quart nonstick Dutch oven, heat 2 teaspoons oil over medium-high heat. Add half of the fish and half of the shrimp; cook about 4 minutes or just until done, gently turning mixture with a spatula occasionally. Remove with a slotted spatula to a clean bowl. Repeat with remaining seafood. (Add additional oil during cooking, if necessary.) Chill bowl of seafood until needed (up to 2 hours).
In the same pot, heat the remaining 2 teaspoons oil. Add onion, corn and garlic; cook for 3 minutes, stirring occasionally. Stir in pureed chile mixture, beans, undrained tomatoes, clam juice, wine, the 1 cup water, green chiles, and the remaining 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; add seafood. Simmer, uncovered, for 5 minutes more. If desired, sprinkle with cilantro.