Green Posole With Cod And Cilantro

• 2 tablespoons olive oil
• 2 shallots, chopped
• 3 garlic cloves, finely chopped
• 2 serrano chiles, thinly sliced, divided
• 8 medium tomatillos (about 1 1/4 pounds), husks removed, rinsed
• Kosher salt, freshly ground pepper
• 1 cup cilantro leaves with tender stems, plus more for serving
• 1 pound cod fillet
• 1 (15-ounce) can white hominy, rinsed
• 1 (8-ounce) bottle clam juice
• 3 small radishes, trimmed, thinly sliced
• Lime wedges (for serving)

1. Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6-8 minutes.
2. Meanwhile, puree tomatillos in a blender until smooth.
3. Add half of tomatillo puree to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining puree in blender and blend until smooth; set aside.
4. Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8-10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro puree, breaking cod into large chunks; season with salt and pepper.
5. Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.

olive oil, shallots, garlic, serrano chiles, kosher salt, cilantro, fillet, white hominy, clam juice, radishes, lime wedges

Taken from www.epicurious.com/recipes/food/views/green-posole-with-cod-and-cilantro-56390057 (may not work)