Chili-Braised Fish With Tomatoes And Potatoes

Name: Chili-Braised Fish With Tomatoes And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1/4 cup olive oil; 1 1/2 pounds new potatoes, cut into 3/4-inch pieces (about 15 potatoes); 1 small onion, thinly sliced; 2 poblano peppers, thinly sliced; Kosher salt and black pepper to taste; 1 cup reduced-sodium chicken broth; 1 pint grape tomatoes; 1 tablespoon fresh oregano leaves, plus more for serving; 24 ounces Four 6-ounce skinless cod, tilapia, or striped bass fillets

Recipe GLPR81d91bb8d6f3d3

Mexican

Main Course

45 min

237 cal

Servings: 8

Stovetop

SNAP eligible

A vibrant one-pot dish featuring tender white fish fillets braised in a savory tomato and poblano pepper broth with new potatoes and fresh oregano. The fish is cooked until just opaque and flakes easily, while the vegetables become infused with the aromatic flavors of the broth.

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Ingredients

1/4 cup olive oil

1 1/2 pounds new potatoes, cut into 3/4-inch pieces (about 15 potatoes)

1 small onion, thinly sliced

2 poblano peppers, thinly sliced

Kosher salt and black pepper to taste

1 cup reduced-sodium chicken broth

1 pint grape tomatoes

1 tablespoon fresh oregano leaves, plus more for serving

24 ounces Four 6-ounce skinless cod, tilapia, or striped bass fillets

Directions

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the potato pieces and cook, stirring occasionally, until they begin to soften and turn golden on the edges, about 8 to 10 minutes.
Add the sliced onion and poblano peppers to the pot, stirring to combine with the potatoes and oil. Cook for another 3 to 4 minutes, until the onion becomes translucent and the peppers begin to release their flavors.
Season the mixture with kosher salt and black pepper to your taste. Pour in the reduced-sodium chicken broth and bring the mixture to a simmer over medium heat.
Add the grape tomatoes to the pot and sprinkle the fresh oregano leaves over the mixture. Stir gently to distribute the tomatoes and oregano throughout the broth. Simmer for 8 to 10 minutes, until the potatoes are nearly tender.
Pat the fish fillets dry with paper towels and season both sides lightly with salt and pepper. Carefully nestle the fish fillets into the simmering broth among the vegetables, spacing them evenly.
Reduce the heat to medium-low, cover the pot partially, and simmer gently for 10 to 12 minutes. The fish is done when it is completely opaque and flakes easily when gently pressed with a fork. Do not overcook.
Remove the pot from the heat. Taste the broth and adjust the seasoning as needed with additional salt and pepper. Serve the fish and vegetables in shallow bowls, ladle the broth over top, and garnish with fresh oregano leaves.

Comments

Grocery List Plus Editorial Staff4

This recipe hits Charlotte's seafood strengths with accessible Atlantic cod and relies on staples found at any of the six major chains, though fresh oregano means a quick pass through the produce section rather than your pantry. The cost lands around $1.75 per serving given cod prices near $9 a pound and bulk potato costs, making it budget-friendly for a family dinner that actually feeds eight people without pretension. The stated 45 minutes is honest if you prep the potatoes while the broth heats, though a real cook should assume 50 if cutting vegetables isn't muscle memory. It's a one-pot weeknight dish that reheats modestly well by the next day, though the fish loses firmness, so plan to eat fresh.