Shellfish Posole Stew with Blue Cornbread and Red C

Name: Shellfish Posole Stew with Blue Cornbread and Red Chile Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, chopped; 4 cups lobster stock; 1 tablespoon pureed chipotle; 2 tablespoons ancho puree; 1/4 cup honey; Salt and freshly ground pepper; 1 cup olive oil; 16 large shrimp, shelled and deveined; 16 large sea scallops; 3 medium carrots, scraped and cut into 2-inch sticks; 2 medium zucchini, cut into thin 2-inch sticks; 2 1/2 cups canned posole, rinsed and well drained; 40 small clams, such as manila or cockles; Cilantro sprigs; 1/2 pound (2 sticks) unsalted butter, at room temperature; 2 cups coarsely ground blue cornmeal; 2 cups all-purpose flour; 2 tablespoons baking powder; 2 large eggs, lightly beaten; 1 teaspoon salt; 2 cups buttermilk; 8 tablespoons unsalted butter (1 stick); 1 canned chipotle; 1 garlic clove; 2 tablespoons chopped red onion; Salt and freshly ground pepper

Servings: persons

2 tablespoons unsalted butter
1 medium onion, chopped
4 cups lobster stock
1 tablespoon pureed chipotle
2 tablespoons ancho puree
1/4 cup honey
Salt and freshly ground pepper
1 cup olive oil
16 large shrimp, shelled and deveined
16 large sea scallops
3 medium carrots, scraped and cut into 2-inch sticks
2 medium zucchini, cut into thin 2-inch sticks
2 1/2 cups canned posole, rinsed and well drained
40 small clams, such as manila or cockles
Cilantro sprigs
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups coarsely ground blue cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
2 large eggs, lightly beaten
1 teaspoon salt
2 cups buttermilk
8 tablespoons unsalted butter (1 stick)
1 canned chipotle
1 garlic clove
2 tablespoons chopped red onion
Salt and freshly ground pepper

1
In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes.
2
Add the stock and simmer for 30 minutes.
3
Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes.
4
Season with salt and pepper to taste.
5
In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side.
6
Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams.
7
Simmer, covered for 4 to 5 minutes, or until the clams open.
8
Discard any that do not open.
9
Correct the seasoning.
10
Preheat oven to 400 degrees F.
11
In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt.
12
Process 20 to 30 seconds, until just mixed.
13
You may have to do this in 2 batches.
14
Pour in the buttermilk and process for 20 seconds more.
15
Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden.
16
Cut into squares.
17
Serve hot with red chile butter.
18
In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste.
19
Process until completely mixed.
20
Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border.
21
Roll up the butter in the paper to make a log.
22
Refrigerate at least 1 hour.

2937

kcal

Calories

233

Fat

107

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 medium onion, chopped, 4 cups lobster stock, 1 tablespoon pureed chipotle, and more.

Yes, Shellfish Posole Stew with Blue Cornbread and Red Chile Butter falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shellfish Posole Stew with Blue Cornbread and Red Chile Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions