Mexican fish stew

Votes: 1

Photo of the dish: Antonis Achilleos

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 - G.

Mexican-style fish stew - a detailed recipe.

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
Salt and freshly ground pepper
3 limes (2 juiced, 1 sliced)
250 g new potatoes, cut into large slices
4 small ears of frozen corn
2 tbsp. l. olive oil
1 large onion, finely diced
1/2 tsp dried thyme
3 cloves garlic, chopped
1 tbsp chili powder (See the recipe for the chili pepper spice mix here)
1 bunch cilantro, leaves separated from stems and coarsely chopped
450 g canned fried tomatoes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tilapia, lime juice, lime, potato, corn, onions, thyme, garlic, cilantro, fried tomatoes, chili seasoning

Cooking the dish according to the recipe:

Place the fish in a shallow dish, season with salt and pepper. Add lime juice, stir, and let marinate. Place the potatoes in a saucepan, cover with cold water, and season with salt. Bring to a boil, add the corn, and simmer, covered, until half-cooked, about 8 minutes. Set aside 1 cup of the vegetable broth for braising, and discard the remaining broth.
Heat olive oil in a large skillet over medium-high heat. Add chopped onion (except 1/3 cup) and thyme and cook until softened, about 2 minutes. Add garlic, chili powder, and half of the cilantro leaves and cook, stirring, for 2 minutes. Add tomatoes and continue cooking until some of the liquid has evaporated, about 4 minutes. Add potatoes, corn, and the remaining broth.

Add the fish and marinade to the pan and continue simmering, basting the fish with the sauce, until cooked through, about 5 minutes. Season with salt and pepper to taste. Arrange the fish and vegetables on plates, sprinkle with the remaining onion and cilantro. Serve the braised fish with lime wedges.

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