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Chilpachole (seafood stew) with Norwegian Cod

Try this Mexican cod fish stew.

Cooking time40-50 min
Difficulty levelMedium



  • Cut a lemon into very thin slices and dehydrate in the oven at 55 oC until crisp.
  • Cut the tomato and onion into quarters.
  • Fry the jitomate/tomato, onion and garlic cloves in a saucepan with a little oil until they are slightly browned.
  • Blend with the marinated chipotle chili, the tomato paste and add a little shrimp broth.
  • Fry again in the pot and add the rest of the shrimp broth.
  • Add the Norwegian cod. Season and pour the juice of 1 lemon. Once boiling, add the fresh epazote.
  • Serve with a roasted lemon and garnish with dehydrated lemon slices, ancho chili powder and epazote leaves.