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.
I made this with frozen cod fillets tonight. My husband and I both loved it. Thanks for the recipe.
Cristina ortega says
What is the best kind of fish to use for this stew???
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.
Glad you enjoyed it Denise. My family loves it also.
sounds quick and delicious, definitely a winner in my book
I love dish stews, they are so delicious and full of flavor
5 Star Foodie says
The fish stew looks terrific, so colorful and great flavors!
I would love to try a bowl of this fish stew, very rustic, but I bet it’s really good.
Kiran @ KiranTarun.com says
LOVE a good fish stew! That looks incredibly delish. I hope you are settled despite the MIA issues.
Belinda @zomppa says
That bowl is spilling over with goodness – gosh, that is one hearty meal!
Magic of Spice says
This is one beautiful fish stew! Love the ear of corn in there…so bright and comforting 🙂
This fish stew is so gorgeous and it looks so delicious and comforting.
Jean (Lemons and Anchovies) says
I have been wanting fish stew, actually, and you made it look so easy here. Bookmarking this one right away!
Baker Street says
MMmmm.. Lovely stew. Packed with irresistible flavors.
the wicked noodle says
I love fish stew and I love Mexican flavors so this is a big YES from me!! Looks so easy to throw together, too!
That looks fabulous and sounds delicious!
Kitchen Belleicious says
Love the idea of mexican flavors with the stew. I did one recently but went more Sicilian. I love this
Blond Duck says
That sounds awesome!
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!
Wow. That soup looks delicious, especially with that baby ear of corn!
It looks delicious! Soul-uplifting and comforting.
Hmm… it looks perfect for this week. Good thing I had the ingredients ready at home.
Heather @girlichef says
Oh, I saw this one too – and bookmarked it. It looks awesome!