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)

Cold Weather calls for Spicy Fish Stew

Like the great Louis Armstrong once sang, “Baby Its Cold Outside” and when those temperatures drop, having something warm to eat is essential to avoiding getting sick. The thing is, you can only eat so many hot sandwiches and bowls of chicken noodle soup before you begin to go crazy. 

So here we go with a quick and easy recipe for a Fish Stew that should take you no more than 15 or 20 minutes from start to finish and will leave you feeling full and warm but still light on your feet and not in need of a nap.

Enjoy!

(click read more for the Entire Recipe)