Buenos dias mis amigos!  For those anglers that made the quick jump down to La Paz, they were rewarded with a great week of strong fishing and good weather.  We still had a solid variety of fish this week, with Yellowtail really hitting hard- big ones too!  Our winter fishing remains strong, with nice weather and fewer anglers and tourists crowding the areas, both ingredients for a great trip.

I talked about the Yellowtail showing up in last week’s report, I think we can make it official now.  They’re here and they’re hitting live baits hard.  The weather was in our favor this week, winds were down and temperatures were in the upper 70’s and lower 80’s.  Water temps still remain in the colder range, so not much action from the pelagic species that we all love and typically expect down here.

Cabrilla (sea bass), Pargo (snapper), and Sierra Mackerel are still being caught further south towards Las Arenas/Muertos Bay.  All three can pull their own weight in the water, but the real reward is on the plate.  Great eating fish, especially the Sierras.

Pargo fishing is strong during the winter months down here.  These fish are a real challenge, if you’re not ready for the strike, you can almost say with confidence: “see you later!” If a pargo gets you into the rocks, you can just about kiss that fish and hook/lure goodbye.  That’s their defense and it works for them.

We look forward to sharing our memorable experiences with you.  Give us a call, bring your sunglasses and your golf clubs….wait, what?  Yes sir, La Paz’s first golf course on Mogote Penninsula, is now playable.  The official grand opening will be held later this year and this will open another leg of tourism to this beautiful city.

Warm-up with this delicious fish stew:

INGREDIENTS

• 3 1/2 ounces sun-dried tomatoes
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 (8 ounce) bottles clam juice
• 2 cups diced tomatoes
• 1 cup dry red wine (or substitute broth or tomato juice)
• 4 garlic cloves, crushed
• 4 tablespoons fresh herbs (such as thyme, rosemary or basil)
• 2 bay leaves
• 1/2 cup kalamata olives, sliced
• 1 (15 ounce) can navy beans, drained and rinsed
• 1 pound fresh fish recently caught with LaPazFishingCharters.com cut in 2- to 3-inch chunks
• 2 teaspoons fennel seeds, lightly crushed
• 1 pinch Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
2. In a large pot, saute onion and green pepper in oil until softened.
3. In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
4. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.