Mexican Fish Stew

Ingredients

• 15 ounce canned tomatoes diced canned
• 1 tablespoon new mexico chile powder 
• 1 bunch cilantro leaves coarsely chopped
• 4 small pieces ears corn frozen
• 0.5 teaspoon thyme leaves dried
• 3 cloves garlic minced
• 4 servings kosher salt and pepper freshly ground
• 3  limes juiced cut into wedges)
• 0.5 pound new potatoes sliced
• 2 tablespoons olive oil extra-virgin
• 1 large onion finely chopped
• 24 ounce tilapia fillets cut into 4 pieces

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Put the fish in a shallow dish and season with salt and pepper.
2. Add the lime juice and toss; set aside.
3. 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.
4. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes.
5. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes.
6. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes.
7. Add the potatoes, corn and reserved cooking water.
8. 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.
9. Serve with lime wedges.
10. Per serving: Calories 381
11. Fat 10 g (Saturated 2 g)
12. Cholesterol 85 mg
13. Sodium 333 mg
14. Carbohydrate 36 g
15. Fiber 5 g
16. Protein 39 g
17. Photograph by Antonis Achilleos