Mexican Rockfish Stew
Hearty seafood stew made with Rockfish and bold Mexican seasonings. Delicious flavors sure to heat you up on a cool fall or winter night.
Servings 15 servings
Calories 287kcal
Ingredients
- 4-6 ounces rockfish fillets cut into 1 inch pieces
- 2-15 ounce cans fire roasted tomatoes
- 2 cups Yukon Gold potatoes 1/2" pieces and 1 cup potato cooking water
- 1 ear fresh corn kernels removed
- 2 Tbs extra virgin olive oil
- 1 large onion diced
- 1/2 tsp dried thyme
- 3 cloves garlic minced
- 1 1/2 Tbs ancho Chile powder
- 1 tsp salt divided
- zest and juice of 1/2 lime
Instructions
- 1. In a 2-quart pan, cover potatoes with water and add salt. Bring to a boil and cook potatoes about 8 minutes until soft. Reserve 1 cup of the potato cooking water. Drain remaining liquid from potatoes and set aside.
- 2. Heat olive oil over medium-high heat, add onion and remaining 1/2 teaspoon salt and thyme. Sauté for 3 minutes. Add garlic and ancho powder and sauté for an additional minute.
- 3. Reduce heat to medium, add tomatoes and simmer for 4-5 minutes. Stir in potatoes and reserved potato water. 4. Add fish and corn and continue cooking for 3-4 minutes. Stir in lime juice and zest. Serve.
Nutrition
Calories: 287kcal