Southwest Cilantro Fish Stew

Randy Mayor; Katie Stoddard

This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilatnro and sliced jalapeños.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 18%
  • Fat: 7.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 42.1g
  • Carbohydrate: 32.8g
  • Fiber: 5.7g
  • Cholesterol: 122mg
  • Iron: 5.4mg
  • Sodium: 684mg
  • Calcium: 167mg


  • 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)


  1. 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

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