ROTD: Mexican Style Fish Stew

We got an amazing amount of hits and requests in the in box for a spicier version of the Fish Stew we posted yesterday, so we decided we would lace you up with a recipe straight from a local Mexican restaurant we have been hitting up for years. The owner an older woman from Sinaloa, told me that she has been making this recipe for over 40 years. 

She says she hasn’t changed a thing (other than using canned tomatoes instead of fresh ones & frozen corn when fresh corn isn’t available.) When she gave me this recipe I’ll never forget how I felt like I was part of their family, to me her giving me a recipe exactly how she does it was an honor.

I have made this stew countless times and have never been let down.

Enjoy!

(click read more for the Entire Recipe)

 

Ingredients

4 – 6 oz tilapia fillets, each cut into 4 pieces

Kosher salt and freshly ground pepper

3 limes (2 juiced, 1 cut into wedges)

½ pound new potatoes, thickly sliced

4 small pieces frozen corn on the cob

2 TBS extra-virgin olive oil

½ tsp cayenne powder

1 large onion, finely chopped

½ tsp dried thyme

3 cloves garlic, minced

1 TBS Ancho or New Mexico chile powder

1 bunch cilantro, leaves and tender stems coarsely chopped

1 15-oz can no-salt-added diced fire-roasted tomatoes

Directions:

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, cayenne 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.

Taste the stew and season with salt and pepper as needed.

Divide the stew among bowls and top with the remaining onion and cilantro.

Serve with lime wedges.