Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 large clove garlic, minced
- 1 inchlong piece ginger, peeled and minced
- 1 jalapeño chili, seeded and minced
- 2 dozen medium shrimp, unpeeled
- 6 cups fish stock
- 4 cups fresh corn kernels, about 4 ears
- 1 pound very small Yukon Gold potatoes, peeled and halved
- Salt
- ground white pepper
- 2 medium-small zucchini, about 10 ounces, sliced 1/2-inch thick
- 2 pounds halibut fillets, cut in 12 pieces
- Lime wedges, for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
413 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 39 grams protein; 86 milligrams cholesterol; 848 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Melt butter in a large pot. Add cumin and cook over medium heat until seeds smell fragrant. Do not allow butter to brown. Add onion, sauté until soft; add garlic, ginger and chili. Sauté another minute or so. Add shrimp; toss just until pink. Remove shrimp and set aside.
- Add stock and bring to a simmer. Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes. Remove from heat. Peel shrimp.
- Ten minutes before serving, reheat contents of pan on medium. Stir in zucchini. Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes. Add shrimp; simmer uncovered a moment longer. Season to taste and serve with lime wedges alongside.
1 1/2 hours
Dining and Cooking