Ingredients

• 2 tablespoons olive oil
• 2 shallots, chopped
• 3 garlic cloves, finely chopped
• 2 serrano chiles, thinly sliced, divided
• 8 medium tomatillos (about 11/4 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)

Directions

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, purée tomatillos in a blender until smooth.

3. Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée 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 purée, 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.

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