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Holidays » Lenten Recipes » Mexican Fish Stew

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!

 

Print
Mexican Fish Stew
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 4 servings
Author: Vianney Rodriguez
Ingredients
  • 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
Instructions
  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.

Entrees// Lenten Recipes// Mexican// Soups & Stews24 Comments

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Comments

  1. lauren says

    November 16, 2015 at 2:50 am

    I made this with frozen cod fillets tonight. My husband and I both loved it. Thanks for the recipe.

    Reply
  2. Cristina ortega says

    July 22, 2015 at 8:52 pm

    What is the best kind of fish to use for this stew???

    Reply
  3. Denise says

    April 24, 2015 at 2:01 pm

    Thanks for the recipe! I initially was searching for a way to use some leftover grilled snapper and found this recipe. I made the stew adding my snapper at the very end just long enough to reheat in the stew. DELICIOUS! I’ve made several times since then using tilapia and other white fish. My husband and I love this dish – it’s become a regular on the rotation menu.

    Reply
    • Vianney says

      May 7, 2015 at 6:59 am

      Glad you enjoyed it Denise. My family loves it also.

      Reply
  4. OysterCulture says

    March 31, 2012 at 4:00 pm

    sounds quick and delicious, definitely a winner in my book

    Reply
  5. beti says

    March 29, 2012 at 8:30 pm

    I love dish stews, they are so delicious and full of flavor

    Reply
  6. 5 Star Foodie says

    March 28, 2012 at 8:21 am

    The fish stew looks terrific, so colorful and great flavors!

    Reply
  7. Jeanette says

    March 28, 2012 at 2:20 am

    I would love to try a bowl of this fish stew, very rustic, but I bet it’s really good.

    Reply
  8. Kiran @ KiranTarun.com says

    March 27, 2012 at 7:05 pm

    LOVE a good fish stew! That looks incredibly delish. I hope you are settled despite the MIA issues.

    Reply
  9. Belinda @zomppa says

    March 27, 2012 at 11:15 am

    That bowl is spilling over with goodness – gosh, that is one hearty meal!

    Reply
  10. Magic of Spice says

    March 27, 2012 at 9:57 am

    This is one beautiful fish stew! Love the ear of corn in there…so bright and comforting 🙂

    Reply
  11. Lia says

    March 27, 2012 at 8:44 am

    This fish stew is so gorgeous and it looks so delicious and comforting.
    Cheers,
    Lia.

    Reply
  12. Jean (Lemons and Anchovies) says

    March 27, 2012 at 5:26 am

    I have been wanting fish stew, actually, and you made it look so easy here. Bookmarking this one right away!

    Reply
  13. Baker Street says

    March 27, 2012 at 2:27 am

    MMmmm.. Lovely stew. Packed with irresistible flavors.

    Reply
  14. the wicked noodle says

    March 26, 2012 at 3:23 pm

    I love fish stew and I love Mexican flavors so this is a big YES from me!! Looks so easy to throw together, too!

    Reply
  15. Susan says

    March 26, 2012 at 1:48 pm

    That looks fabulous and sounds delicious!

    Reply
  16. Kitchen Belleicious says

    March 26, 2012 at 10:11 am

    Love the idea of mexican flavors with the stew. I did one recently but went more Sicilian. I love this

    Reply
  17. Blond Duck says

    March 26, 2012 at 7:42 am

    That sounds awesome!

    Reply
  18. nicole says

    March 26, 2012 at 7:26 am

    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!

    Reply
  19. yummychunklet says

    March 26, 2012 at 5:10 am

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

    Reply
  20. Rosa says

    March 25, 2012 at 10:41 pm

    It looks delicious! Soul-uplifting and comforting.

    Cheers,

    Rosa

    Reply
  21. Rusty says

    March 25, 2012 at 9:57 pm

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

    Reply
  22. Heather @girlichef says

    March 25, 2012 at 4:17 pm

    Oh, I saw this one too – and bookmarked it. It looks awesome!

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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