Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 3

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

Diana Rios, Lytle, Texas
Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Katie Stoddard

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

"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

Nutrition Facts

372 calories; calories from fat 18%; fat 7.6g; saturated fat 1.2g; mono fat 3.6g; poly fat 1.8g; protein 42.1g; carbohydrates 32.8g; fiber 5.7g; cholesterol 122mg; iron 5.4mg; sodium 684mg; calcium 167mg.
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