Smoked tomato fish stew

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 381, total fat 10 G., saturated fats 2 G., proteins 39 G., carbohydrates 36 G., fiber 5 G., cholesterol 85 mg, sodium 333 mg, sugar 1 G.

Citrus-marinated fish is simmered in a tomato broth with tender potato chunks and corn, while Mexican dried ancho chili adds a hint of smoke and color to this hearty stew. For a fresher twist, top each serving with herbs and a squeeze of lime.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tilapia fillets, 170g each, cut into 4 pieces
3 limes (juice 2, cut 1 into wedges)
200 g of young potatoes, cut into thick slices
4 small pieces of frozen corn on the cob
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
0.5 tsp dried thyme
3 cloves garlic, crushed
1 tbsp ground ancho or New Mexico pepper
1 bunch cilantro, leaves and tender stems coarsely chopped
1 can (425 g) canned fire-roasted tomatoes, no salt added

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tilapia, potato, corn, fried tomatoes, cilantro, lime, thyme, ancho pepper

Cooking the dish according to the recipe:

Place the fish in a shallow dish, season with salt and pepper. Add lime juice and stir; set aside. Place the potatoes in a saucepan, cover with water, and season with salt. Bring to a boil, add the corn, and simmer, covered, until the vegetables are tender, about 8 minutes. Set aside 1 cup of the cooking liquid, and discard any remaining liquid.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add almost all of the onion (reserving 1/3 cup) to the skillet along with the thyme and cook until softened, about 2 minutes. Add the garlic, chili powder, and half the cilantro and cook, stirring, for 2 minutes. Add the tomatoes and cook, stirring occasionally, until the liquid has evaporated slightly, about 4 minutes.

Add the potatoes, corn, and broth. Add the fish and lime marinade to the pan and simmer over low heat, basting the fish with the sauce, until cooked through, about 5 minutes. Season with salt and pepper to taste.
Divide the stew among bowls and garnish with the remaining onion and cilantro. Serve with lime wedges.

Categories:

recipe / Healthy eating / Low-calorie dishes / Healthy dinners / Calorie content of prepared meals / Autumn dishes / Soups / Thick soups and stews / Fish soups / Food Network - recipes / Tex-Mex

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