질문하기
Sinaloa's version of this iconic seafood stew combines manta ray with vegetables in a bold chile broth. This high protein, healthy dish is a fresh, satisfying meal ideal for calorie deficit plans.
Soak the dried guajillo and pasilla chiles in hot water for 10 minutes to soften, then remove seeds and stems.
In a large pot, heat 2 tbsp vegetable oil over medium heat. Sauté diced onion and minced garlic until fragrant and translucent, about 3 minutes.
Blend the softened chiles, sautéed onion and garlic, tomatoes, oregano, and 1 cup water until smooth, then strain into the pot for a silky broth.
Add remaining water, chopped potatoes, carrots, celery, bay leaves, salt, and pepper. Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes, skimming any foam that rises.
Cut manta ray fillet into 2-inch pieces and add to the broth. Simmer uncovered for 15–20 minutes, stirring once, until the fish is just cooked through and vegetables are tender but not falling apart.
Adjust seasoning with more salt if needed. Remove bay leaves before serving, and enjoy hot with lime wedges or fresh tortillas if desired.
