Mexican Fish Stew
|March 25, 2012||Posted by Vianney under Dinners, Lent, Mexican, Soups & Stews|
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!
- 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
- 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.
- 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.
- 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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