Baja Seafood & Cactus Stew

• 1 (14 ounce) canhatch green enchilada sauce
• 1 (4 ounce) cansliced black olives
• 1 (14 ounce) can chicken stock
• 1 (4 ounce) canchopped green chilies
• 1 (1 pint) jar cactus pieces, rinsed in water (nopalitos)
• 1 cup dry white wine
• 1 bunch green onion, chopped
• 1 12 tablespoons ground cumin
• 2 -3 red potatoes, diced into bite size pieces (optional)
• 1 lb large shrimp or 1 lb jumbo shrimp
• 3 -4 pieces red snapper (4-inch) or 3 -4 pieces cod (4-inch)
• 12 lb scallops

1. Dice the potatoes and add them to a hot saute pan or Dutch oven with a tbsp of olive oil.
2. Fry until the potatoes are getting soft (5-8 minutes) add all the rest of the base ingredients.
3. Bring to a boil and lower heat to simmer.
4. Then add the fish, followed a minute later by the shrimp, and then the scallops.
5. Everything will be cooked in a few minutes when the shrimp is red.
6. Serve with warm tortillas or quesadillas.

canhatch green enchilada sauce, black olives, chicken stock, green chilies, cactus pieces, white wine, green onion, ground cumin, red potatoes, shrimp, red snapper, scallops

Taken from www.food.com/recipe/baja-seafood-cactus-stew-66924 (may not work)