Southwest Cilantro Fish Stew

Southwest Cilantro Fish StewRecipe
Randy Mayor; Katie Stoddard
This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilatnro and sliced jalapeños.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 372
Caloriesfromfat 18 %
Fat 7.6 g
Satfat 1.2 g
Monofat 3.6 g
Polyfat 1.8 g
Protein 42.1 g
Carbohydrate 32.8 g
Fiber 5.7 g
Cholesterol 122 mg
Iron 5.4 mg
Sodium 684 mg
Calcium 167 mg


1 tablespoon olive oil
2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 cup (1/4-inch-thick) slices celery
3 garlic cloves, minced
1 jalapeño pepper, sliced
4 cups fat-free, less-sodium chicken broth
2 cups cubed peeled Yukon gold or red potato
1 cup dry white wine
1/2 cup chopped fresh cilantro
1 (15-ounce) can crushed tomatoes, undrained
1 pound halibut, cut into bite-size pieces
1/2 pound peeled and deveined large shrimp
Lime wedges
Cilantro sprigs (optional)


Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeño to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.


"I developed this stew using Mexican ingredients I grew up with. I often use cod because my husband loves it. He asked me to create a good recipe for fish stew with some spice." --Diana Rios, Lytle, TX