Popular Features:
View Cart

Mexican Fish Stew (Quick)

 
Mexican Fish Stew (Quick)
default recipe image
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
  • PrepN/A |
  • TotalN/A |
  • Serves 4
Print
0
Be the first to rate!0
Email

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
read about impossible burger

Featured Recipes

  • Mexican Crab Cakes

    The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.

  • Pork Chile Verde

    This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

  • Crispy Coconut Shrimp

    Large shrimp are coated in beer-based batter then rolled in corn flakes and coconut, then fried.

  • Sausage Egg Muffins

    These Sausage Egg Muffins are a great low-carb make-ahead breakfast meal. Great for Atkins dieters. Uses pork sausage, ground turkey, parsley, thyme and red bell pepper. Topped with a little shredded cheese.