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Smoky Tomato Fish Stew

5.0(16)

Citrusy fish gets cooked in a brothy tomato base along with tender chunks of potato and small cobs of corn. A staple in Mexican cooking, ancho chile adds smoke and color to this hearty stew.

by Food Network Kitchen·published 2016-11-16

Open original recipe

Mexican

Servings

4 servings

Total time

—

Calories / serving

381 kcal

Ingredients (12)

serves

4 6-ounce tilapia fillets, each cut into 4 pieces
Kosher salt and freshly ground pepperpepper
3 limes (2 juiced, 1 cut into wedges)lime
1/2 pound new potatoes, thickly slicednew-potato
4 small pieces frozen corn on the cob
2 tablespoons extra-virgin olive oilolive-oil
1 large onion, finely choppedonion
1/2 teaspoon dried thymethyme
3 cloves garlic, mincedgarlic
1 tablespoon ancho or New Mexico chile powder
1 bunch cilantro, leaves and tender stems coarsely choppedcilantro
1 15-ounce can no-salt-added diced fire-roasted tomatoestomato

Instructions (8 steps)

01Put 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.