Creamy Wild Alaska Cod Enchiladas for Holy Week

Ingredients

• 6, 4-6oz wild Alaska cod fillets, patted dry Popsie's Wild Alaskan Pacific Cod 
• 1 large onion, roughly chopped
• 11/2 pounds tomatillos, husks and stems removed or canned
• 2 serrano peppers, stems removed
• 3 medium cloves garlic, peeled
• 2 cups homemade or store-bought, low-sodium chicken stock
• 1 cup loosely packed cilantro leaves and fine stems, plus chopped cilantro for garnish
• Kosher salt and freshly ground black pepper
• 16 soft corn tortillas
• 8 ounces shredded pepper jack cheese, divided
• 3 Hatch Chiles, frozen or fresh  Roasted Hatch Green Chile
• 1 cup Mexican-style crema, divided; Mexican-style crema can be found in most Hispanic grocery stores or in the refrigerated dairy section of many supermarkets. If unavailable, substitute with 3/4 cup sour cream whisked together with 1/4 cup milk and 1/4 teaspoon salt. 

Directions

Step 1: Broil the vegetables

Adjust broiler rack to 8 inches below element and preheat broiler to high. Place chiles, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until chiles, tomatillos and serranos are completely softened and lightly charred, about 10 to 12 minutes. Transfer to a bowl and cover tightly with foil. Continue broiling until onion and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside. 

Step 2: Prepare enchilada sauce

Adjust oven rack to middle position and set oven to 375F. Next add chicken stock to bowl with skin and any seeds from the broiled serranos, chiles or tomatillos. Transfer flesh of chiles, serranos and tomatillos to separate bowl. Strain stock through a fine-mesh strainer into the bowl with the tomatillo-pepper mixture. Discard skins and seeds. Add cilantro to the mixture.  Add tomatillo-pepper mixture to Dutch oven. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat.

Step 3: Poach the Cod

Lightly pat wild Alaska cod portions dry and cut to fit in the pot. Season both sides with salt and pepper and add into the sauce. Cover with lid slightly ajar and simmer until fish is cooked through, about 10 minutes. Meanwhile, wrap tortillas in aluminum foil and place in the oven to warm (no longer than 10 minutes).

Step 4:  Prepare enchilada filling 

When the fish is cooked, remove from heat and transfer to a large bowl using a slotted spatula. Use two forks to gently shred fish (not too small or it can become mushy). Add 1 cup of sauce, half of cheese, and half of Mexican crema to bowl and toss to combine. Season to taste with salt and pepper.