During the Winter, when I hear the word "stew," I automatically envision a slow-cooked and hearty beef or lamb dish. That's why, when I came across this recipe for a Mexican-style fish stew, I got excited.
Filled with frozen corn and canned tomatoes, it's a refreshing break from the stereotypical stew. Not to mention it's ready in under 30 minutes, because the whole one-pot meal is cooked in the microwave! To learn the uncomplicated procedure, please keep reading.
From Everyday Food
Ingredients
1 can (14 1/2 ounces) diced tomatoes, drained
3/4 cup frozen corn kernels
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped, plus leaves for garnish
1 pound red new potatoes, scrubbed and thinly sliced
2 large shallots, thinly sliced
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 pound skinless cod fillet, cut into 1 1/2-inch chunks
Directions
- In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
- In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
- Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
Serves 4.
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Lee
Azzedine Alaia
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I have to try to make this at home! Sounds yummy! Yumsugar, have you ever tried caldo de siete mares (seven seas soup)? You can use your leftover cod (if there is any) for that.
1This looks great! I think I may try this.
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