Mexican Fish Stew - 20 Dishes

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Mexican Fish Stew

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 367kcal

Ingredients:

Instructions:

  • 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. 

Nutrition

Calories: 367kcal | Carbohydrates: 33g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 875mg | Potassium: 1007mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1153IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 3mg
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