Ingredients

• 1 (14 ounce) can hatch green enchilada sauce
• 1 (4 ounce) can sliced black olives
• 1 (14 ounce) can chicken stock
• 1 (4 ounce) can chopped green chilies
• 1 (1 pint) jar cactus pieces, rinsed in water (nopalitos)
• 1 cup dry white wine
• 1 bunch green onion, chopped
• 1 1/2 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)
• 1/2 lb scallops

Instructions

1. Dice the potatoes and add them to a hot sauté 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.