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 Directions Serves 4.
Mexican Cod and Potato Stew
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
From Everyday Food
1 can (14 1/2 ounces) diced tomatoes, drained