Serves 4
30 min
Smoky Tomato Fish Stew
Recipe GLPR19e4960e393294
A vibrant, aromatic fish stew featuring tender tilapia fillets simmered in a smoky, fire-roasted tomato broth with potatoes and corn. The combination of ancho chile powder, fresh garlic, and bright lime juice creates a deeply flavorful base, while fresh cilantro and lime wedges add brightness and freshness to each bowl. Ready in just 30 minutes.
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Ingredients
4 tilapia fillets (6 ounces each), cut into 4 pieces per fillet
to taste Kosher salt
to taste Freshly ground black pepper
3 limes, divided (2 juiced, 1 cut into wedges)
1/2 pound new potatoes, thickly sliced
4 small frozen corn cob pieces
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1/2 teaspoon dried thyme
3 cloves garlic, minced
1 tablespoon ancho or New Mexico chile powder
1 bunch fresh cilantro, leaves and tender stems coarsely chopped
1 15-ounce can no-salt-added fire-roasted diced tomatoes
Directions
Season the tilapia pieces with kosher salt and freshly ground pepper. Place them in a shallow dish, pour the juice from 2 of the limes over the fish, and toss gently to coat. Set aside to marinate while you prepare the other ingredients.
Place the sliced new potatoes in a saucepan and cover them with water. Season generously with kosher salt and bring to a boil over high heat. Once boiling, add the frozen corn cob pieces and cover the pan. Continue cooking until both the potatoes and corn are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain the potatoes and corn in a colander and set aside.
While the vegetables cook, heat the extra-virgin olive oil in a large skillet over medium-high heat. Add most of the chopped onion (reserving about 1/3 cup for garnish) along with the dried thyme. Cook, stirring occasionally, until the onion becomes soft and translucent, about 2 minutes.
Stir in the minced garlic, ancho chile powder, and half of the coarsely chopped cilantro. Continue cooking, stirring constantly, for about 2 minutes until fragrant.
Add the fire-roasted diced tomatoes (with their juice) to the skillet and stir well. Simmer, stirring occasionally, for about 4 minutes, allowing the sauce to reduce slightly and deepen in flavor.
Pour the reserved 1 cup of cooking water into the skillet and stir to combine. Add the cooked potatoes and corn cob pieces, then carefully add the marinated tilapia pieces along with any accumulated lime juice from the marinade dish.
Simmer the stew gently over medium heat for about 5 minutes, occasionally spooning the sauce over the fish pieces. The tilapia is cooked through when it reaches an internal temperature of 145°F and flakes easily with a fork. Taste and season with additional salt and pepper as needed.
Divide the stew evenly among four bowls. Top each serving with some of the reserved raw onion and the remaining fresh cilantro. Serve with lime wedges on the side for squeezing over the stew.
