Mexican · Dinner
Fish Stew in Tomato Broth (High-Protein)
White fish fillet and shrimp simmer in a garlicky tomato broth with black beans, brightened by lime and cilantro. Cumin and smoked paprika season the base of onion, garlic, and jalapeno. Served over white rice to soak up the broth.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
478Calories
54.3gProtein
13.1gFat
34.2gCarbs
6.9gSugar
6.8gFiber
780mgSodium
270mgChol
2.1gSat Fat
1450mgPotassium
140mgCalcium
4.2mgIron
3.8mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the fish fillet into 1-inch chunks, peel and devein the shrimp, dice the onion and garlic, seed and mince the jalapeno, and chop the cilantro.
2
Heat
Warm olive oil in a medium saucepan over medium heat, add onion, garlic, and jalapeno, and cook 3–4 minutes until the onion softens.
3
Heat
Stir in cumin and smoked paprika, cook 30 seconds until fragrant, then add canned tomatoes and fish stock. Simmer 10 minutes over medium-low heat until the broth deepens in color.
4
Heat
Add black beans and rice, nestle in fish chunks and shrimp, and simmer 5–6 minutes over medium-low heat until the fish turns opaque and the shrimp curl pink.
5
Plate
Stir in lime juice and cilantro, season with salt, and ladle into a deep bowl with fish and shrimp on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 5.6 oz160g shrimp
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 11 jalapeno
- 2/3 cup120g cooked black beans
- 2/3 cup120g cooked white rice
- 1 cup240ml fish stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- salt to taste
