Spanish Seafood Stew

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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2 dried ancho chiles
1 pound fresh salmon, cut into 1″ cubes
1 pound fresh cod, cut into 1″ cubes
2 teaspoons Coarse salt
1 tablespoon Old Bay seasoning
1 tablespoon paprika
5 medium russet potatoes
1/3 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 green bell pepper, seeded and cut lengthwise into narrow strips
1 tablespoon paprika
1/4 of a red and green cabbage sliced
5 packages of Spanish Style Veetee rice
1/2 cup chicken stock


In a sauce pan, combine the dried chiles with boiling water to cover and cook for 5 – 10 minutes, or until soft.

Drain the chiles, slit them open, and scrape off the flesh with the edge of a knife, discarding the seeds, skins, and stems, Set the flesh aside.
Cut the salmon and cod into small pieces. Sprinkle the pieces with the salt, Old Bay and paprika and set aside.

Peel the potatoes and cut into 1″ cubes. and set aside.
In a Dutch oven, heat the olive oil over medium-high heat.

Add the onion, garlic, and bell pepper, and the flesh from the chiles, stir well, and cook, stirring occasionally, for 5 minutes, or until the onion and bell pepper have begun to soften and all the ingredients are well blended.
Add the potatoes and paprika and mix well.
Taste and season with a little salt if needed.
Add water until it covers the ingredients by 2 inches.
Bring to a boil, cover, decrease the heat to medium-low, and cook for about 30 minutes, or until the potatoes are fork-tender.
Add the seafood pieces to the pot and simmer for 5 minutes, or until the seafood is cooked through.

Meanwhile, place 5 packages the Veetee rice in the microwave and cook for 2 to 2 1/2 minutes.
Remove from the containers and add to a stockpot.
Add in the chicken stock and mix well.

Create the bowl by adding in the seafood stew, the Veetee rice, the black bean corn salsa, cabbage and the avocados.