Mexican · Dinner
Fish Stew in Tomato Broth
White fish fillet simmers in a brothy tomato base built from charred tomato, onion, garlic and dried chiles, brightened with lime and cilantro. Poached gently until it flakes, the stew leans on jalapeño for heat and earthiness, finished with a squeeze of lime and served with warm corn tortillas.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
392Calories
41.2gProtein
13.9gFat
26.8gCarbs
10.4gSugar
6.9gFiber
812mgSodium
100mgChol
2.3gSat Fat
1380mgPotassium
95mgCalcium
3.4mgIron
2.1mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
spice-route
all-time-classics
gluten-free
low-calorie
Instructions
1
Char the tomatoes, onion and unpeeled garlic in a dry skillet over medium-high heat for 8 minutes, turning occasionally, until the skins blister and blacken in spots.
2
Peel the garlic, then blitz the charred tomatoes, onion, garlic and dried chili with the canned tomatoes in a blender until a rough, thick puree forms.
3
Heat the olive oil in a saucepan over medium heat and pour in the puree; saute for 4 minutes, stirring often, until it darkens slightly.
4
Stir the fish stock, cumin, oregano and salt into the saucepan; bring to a gentle simmer over medium-low heat for 10 minutes until the broth thickens slightly.
5
Lower the fish chunks and jalapeño into the broth and poach over low heat for 6 to 8 minutes until the fish turns opaque and flakes easily.
6
Stir in the lime juice and cilantro off the heat, then ladle the stew into a bowl and serve with the warmed corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 44 medium tomatoes (400g)
- 11 onion (160g)
- 4 cloves4 cloves garlic
- 22 dried chili (about 3g)
- 11 jalapeño (30g)
- 1 1/2 cup360ml fish stock
- 2 tbsp2 tbsp olive oil
- 1/2 cup60g, a scant quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 1/2 tsp1/2 tsp dried oregano
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 22 small corn tortilla (60g)
