Southwest Cilantro Fish Stew

8 Reviews
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Randy Mayor; Katie Stoddard
Yield
4 servings
By Diana Rios, Lytle, Texas
November 2007
RECIPE BY Cooking Light

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

Ingredients

  • 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)

Nutritional Information

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

How to Make It

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.

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

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Ratings & Reviews

tgruby1's Review

Cornblossom51
November 17, 2014
We really enjoyed this fish stew after I added the recommended changes. I added cayenne pepper, oregano, cumin and salt and one can corn. Without these ingredients, the stew was bland. Now it tastes like a tortilla soup.

haleiwa47's Review

AnjaLu
April 20, 2013
This was a really tasty soup. I did alter it by omitting the wine and replacing it with water. I also omitted the potato. I didn't have any fish so I doubled the shrimp. I loved the base flavor of the soup, I can see it tasting good with cooked chicken as well. Other things could also be added like cooked rice, beans, corn, fresh avocado. I will definitely make this again!

AnjaLu's Review

gretchnp
June 16, 2012
N/A

Cornblossom51's Review

haleiwa47
March 11, 2012
This soup has some good beginnings, but it definitely needs spicing up! I added cumin, ground chilli, oregano and salt and it was soooo much better.

GracieM's Review

ADDChef
November 12, 2011
N/A

gretchnp's Review

tgruby1
June 12, 2009
I was looking for a good fish stew and this has promise though I changed some things around: No one in my family likes celery so I took this out, and added corn for a more southwestern taste. I spiced it up with some cumin and topped it with avocado and some lime juice. Is now a favorite of my family!

ADDChef's Review

fhstke
March 30, 2009
I really wanted to like this. It did make a lot of soup but unfortunately it was a waste of fish because I did not like it. I thought these flavors would be good but it seemed to accentuate the taste of the fish and I used fresh, good fish.

fhstke's Review

GracieM
January 12, 2009
I've been making lots of soups this winter and I really enjoyed this soup! Followed the recipe exactly. I wasn't sure it'd be spicy enough without additional seasoning but it had a nice kick to it. It definitely makes more than 4 servings but that's the beauty of soup, stick a few servings in the freezer for days you really don't have time to cook! I will make this again maybe with tofu.
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