Smoky Tomato Fish Stew

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Citrusy fish gets cooked in a brothy tomato base along with tender chunks of potato and small cobs of corn. A staple in Mexican cooking, ancho chile adds smoke and color to this hearty stew.



  1. Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges. 
  2. Per serving: Calories 381
  3. Fat 10 g (Saturated 2 g)
  4. Cholesterol 85 mg
  5. Sodium 333 mg
  6. Carbohydrate 36 g
  7. Fiber 5 g
  8. Protein 39 g