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.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 6-ounce tilapia fillets, each cut into 4 pieces
- Kosher salt and freshly ground pepper
- 3 limes (2 juiced, 1 cut into wedges)
- 1/2 pound new potatoes, thickly sliced
- 4 small pieces frozen corn on the cob
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 tablespoon ancho or New Mexico chile powder
- 1 bunch cilantro, leaves and tender stems coarsely chopped
- 1 15-ounce can no-salt-added diced fire-roasted tomatoes
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.
- Per serving: Calories 381
- Fat 10 g (Saturated 2 g)
- Cholesterol 85 mg
- Sodium 333 mg
- Carbohydrate 36 g
- Fiber 5 g
- Protein 39 g
Nutrition Facts
| Calories | 381 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 85 milligrams |
| Sodium | 333 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 5 grams |
| Protein | 39 grams |
Reviews
This was amazingly delicious! I also used chipotle powder and I loved that smoky flavor with this. It was 6 degrees and snowing the night I made it, but the heat from the peppers wonderfully warmed me.
I just LOVE this recipe. It has such a great depth of wonderful flavors that all complement each. Needless to say, I will be making this again and for guests too, to enjoy.
This was great! Started making it only to find out we were out of chili powder. Crisis averted by adding a few chipotle peppers in adobo. Also added 1 jalapeño for extra heat.
Amazing! You know it’s good when it smells good. Even my picky daughter liked it! I used 1/2 onion instead of 2/3, added 1/4 cup chicken broth to the 1-1/2 cups of reserved liquid, and used minced jalapeños–I only had regular diced tomatoes. This has officially been added to the dinner rotation!
I’ve always had a feeling that somewhere out there, a fish soup could taste this good – finally, I have found it! This soup/stew is incredible. I used basa fillets instead of tilapia and hominy in place of the sweet corn… simply amazing!
It was fabuloso! Easy to make and delicious! It has been added to my recipe arsenal. Thank you for this quick and easy delicious dish
I make this all the time and my family loves it. I add homemade tortilla strips and avocado
This recipe lived up to all the hype, it’s delicious! I ended up using about 1 pound of russet potatoes, 1 cup of frozen corn kernels and 1 1/2 cups of reserved water (could have used still a bit more water considering I stretched the amounts a little). I liked having more potatoes, they went together well with everything but I’d probably use a little less corn next time, maybe 3/4 cup. Also would like to add a jalapeno. I was light with the salt and pepper, it just needed a tiny bit more at the end as well as an extra dash of chili powder. This dish was not fishy at all, the flavor is perfect especially considering how easy it was. I might soak the fish in a little more lime juice too, I did not find the taste too tart at all. If you like fish and Mexican food you’ve gotta try this.
This fish stew made me do the happy food dance! The flavors of garlic, onion, cilantro, lime and tomato were perfectly harmonious and delicious! I followed one reviewer’s suggestions of adding a fresh chopped jalapeño because I also used a can of plain diced stewed tomatoes. I also used russet potatoes since I didn’t have new potatoes on hand. I simply boiled the russet potatoes a little shorter time, about 5 minutes, since they are softer than new potatoes and would finish cooking in the stew. I served this with a side of garlic bread and was in food heaven!
Loved this dish. This was the only tilapia recipe I found in which I had all of the ingredients. Wasn’t expecting much but was very pleasantly surprised how delicious it was! I added a bit of dry white wine to cut the tartness of the lime & tomatoes. Added touch of habanero hot sauce just before serving.