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Mexican Fish Stew

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Mexican Fish Stew

Whew!! What a week. I spent the week packing and in my rush I lost a few of my prized kitchen items along the way.  My vegetable peeler, food processor blade and wine bottle opener are MIA!!

Two of the three items can easily be replaced by my trusted knife but, the wine opener genuinely has me worried. What’s a gal to do an entire month without wine?   This kind of situation requires an all hands on deck search party, which in our house means … daddy Anyways… moving on.  To the food!

On Thursday I got back into my kitchen to try out a new recipe my girls spotted on the April issue of Food Network magazine, Mexican fish stew.  I had not planned on sharing the recipe, but the stew was too wonderful not to.  Prep time including cook time was only 30 minutes – winner!

Bright fresh flavors, flaky fish and a hearty punch from new potatoes give the stew the total package.  Serve in heaping bowls with warm corn tortillas and pickled radishes.  I followed the recipe to a tee except I added a bit of comino, because every dish needs comino.  Enjoy!


Mexican Fish Stew

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings


  • 4 6-ounce fish fillets, each cut into 4 pieces
  • Kosher salt and freshly ground pepper
  • 3 limes (2 juiced, 1 cut into wedges)
  • 1/2 pound new potatoes, thickly sliced
  • 4 small pieces frozen corn on the cob
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1 tablespoon ancho or New Mexico chile powder
  • 1 bunch cilantro, leaves and tender stems coarsely chopped
  • 1 15-ounce can no-salt-added diced fire-roasted tomatoes


  1. Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water.
  3. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.

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20 Responses to Mexican Fish Stew

  1. [...] with corn tortillas and pickled radishes. GET THE RECIPE, via Sweet [...]

  2. sounds quick and delicious, definitely a winner in my book
    OysterCulture recently posted..A Bit of Heaven in Chocolate and ChurrosMy Profile

  3. I love dish stews, they are so delicious and full of flavor
    beti recently posted..Nutella KissesMy Profile

  4. The fish stew looks terrific, so colorful and great flavors!
    5 Star Foodie recently posted..Pretzel-Crusted Scallops with Mostarda, Grits Cakes, and Horseradish AioliMy Profile

  5. I would love to try a bowl of this fish stew, very rustic, but I bet it’s really good.
    Jeanette recently posted..Chocolate Marbled Cupcake Recipe {Gluten and Dairy-Free} – $50 Bob’s Red Mill Gift Card GiveawayMy Profile

  6. LOVE a good fish stew! That looks incredibly delish. I hope you are settled despite the MIA issues.
    Kiran @ KiranTarun.com recently posted..Pistachio Birthday CakeMy Profile

  7. That bowl is spilling over with goodness – gosh, that is one hearty meal!
    Belinda @zomppa recently posted..Sharing the Luv through CommentLuv: TidBit of the DayMy Profile

  8. This is one beautiful fish stew! Love the ear of corn in there…so bright and comforting :)
    Magic of Spice recently posted..What’s for breakfast? California Scramble with ToastMy Profile

  9. This fish stew is so gorgeous and it looks so delicious and comforting.
    Lia recently posted..Lasagne with spinach and black beans / Lasanha com espinafres e feijão preto!My Profile

  10. I have been wanting fish stew, actually, and you made it look so easy here. Bookmarking this one right away!
    Jean (Lemons and Anchovies) recently posted..Keep Your Upgrades in OrderMy Profile

  11. MMmmm.. Lovely stew. Packed with irresistible flavors.
    Baker Street recently posted..Muffin Monday: Coffee Break MuffinsMy Profile

  12. I love fish stew and I love Mexican flavors so this is a big YES from me!! Looks so easy to throw together, too!
    the wicked noodle recently posted..lemon tiramisu {with homemade lemon curd}My Profile

  13. That looks fabulous and sounds delicious!
    Susan recently posted..Grilled Rainbow Trout – A TutorialMy Profile

  14. Love the idea of mexican flavors with the stew. I did one recently but went more Sicilian. I love this
    Kitchen Belleicious recently posted..Whole Wheat Cinnamon Raisin BreadMy Profile

  15. That sounds awesome!
    Blond Duck recently posted..Magical Monday 80My Profile

  16. I love this blog! I’m going to try to cook this recipe I’m sure my family would love it. By its look surely its superb!

  17. Wow. That soup looks delicious, especially with that baby ear of corn!

  18. It looks delicious! Soul-uplifting and comforting.



  19. Hmm… it looks perfect for this week. Good thing I had the ingredients ready at home.

  20. Oh, I saw this one too – and bookmarked it. It looks awesome!
    Heather @girlichef recently posted..Fizzy Lifting Drinks …inspired by Charlie and the Chocolate Factory by Roald Dahl for Cook the BooksMy Profile

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