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Recipes
Mexican Fish Stew (Quick)
Mexican Fish Stew (Quick)
Mexican Fish Stew (Quick)
photo credit: Ev Thomas
This basic recipe combines healthful fish with some classic Mexican ingredients including cilantro, cumin and chipotle chiles.
Recipe By:
Adapted from MarthaStewart.com
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Serves
4
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Fish
Mexican Fish and Seafood
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Ingredients
1
(14.5
ounces) diced tomatoes, drained
3/4
cup
frozen corn kernels
1/2
teaspoon
ground cumin (or whole, toasted cumin seeds, ground)
1/4
cup
fresh cilantro, chopped, plus leaves for garnish
1
pound
red new potatoes, scrubbed and sliced thin
1
lb
cod or other firm white fish
1
chipotle
chile in adobo sauce, chopped fine (you can use more or less to your taste) OR 1 tablespoon ancho paste
4
tablespoons
Mexican Crema or Greek Yogurt (optional)
Instructions
Combine tomatoes, corn, cumin, chopped chipotles or ancho paste and the chopped cilantro in a medium sized bowl. Set aside.
Use a 2-quart microwave-safe dish with a lid and combine the potatoes, shallots, and oil and season with salt and pepper. Spread the potatoes in an even layer to promote even cooking.
Cover then microwave on high for 6 minutes.
Place the fish in a single layer around the edge of the dish atop the potatoes. Season with salt and pepper. Spoon the tomato mixture in the center. Microwave on high until the fish is cooked through and potatoes are tender -- about 9 to 10 minutes.
Remove from microwave and mix carefully to combine but don't break up the fish. Garnish with cilantro and a dollop of Mexican Crema OR Greek Yogurt.
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