Paddle boarding is one of my favorite ways to work my core and spend time in nature. After a long afternoon on the water, a bowl of posole (or pozole) is a nice way to refuel.

Aren’t familiar with posole? It’s a Mexican stew that is traditionally made from dried hominy, spices and pork. Typically cooked on Saturday afternoons, it is allowed to rest overnight and enjoyed on Sunday. It’s always better the second day.

Old wives tales suggest that this soup goes beyond nourishment and contains medicinal qualities. Similar to the American cure-all chicken soup, posole has a reputation for curing hangovers.

My pescatarian version is much lighter than the traditional variety. I use canned hominy along with inexpensive and plentiful halibut bones to create a simple flavorful broth.

Halibut bones are what are left of the fish after it has been filleted. These beauties have great flavor and in most cases plenty of flesh left on the bones. My local vendor sells this to me for $2-$3 per pound. I also buy salmon, black cod, sea bass often and prepare them like traditional BBQ ribs. If you can find bones at the market, call your fishmonger and place an order.

If you absolutely can not get find fish bones use fish fillets or steaks, and add clam juice to your broth.

Ingredients

• 3 pounds fresh (meaty) halibut bones
• Medium tomatillos, diced
• Bay leaf
• 15-ounce can white hominy, rinsed
• Serrano chili, finely chopped
• Tablespoons each, cumin, coriander, chili powder
• Garlic cloves, finely chopped
• White onion, coarsely chopped
• Bunch of cilantro, rinsed, stems removed and coarsely chopped
• Water
• Avocado oil
• Sea salt
• Lime wedges for serving

Directions

Fish bone broth
In a stockpot add 2 quarts of water, the bay leaf, pinch of sea salt and the fish bones and simmer for 20 minutes with the lid on. Turn off the stove and allow the broth to cool. In medium sized bowl, strain the broth through a sieve and pick the cooked fish from the bones. Set aside and start the stew.

Rinse and dry the stockpot and over medium heat add enough oil to coat the bottom. Add the onion and sauté until translucent, about 5 minutes. Add garlic, cumin, coriander and chili powder, stir often until fragrant, about 2 minutes. Add the tomatillos and Serrano pepper and stir until softened, about 2 minutes longer. Stir in fish bone broth, cooked fish, cilantro and the hominy. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 15 minutes. Serve with lime wedges and other veggies such as radish.