Mexican-style fish stew
I make this Mexican-style fish stew regularly – sometimes I use black beans instead of chickpeas, or chipotle paste instead of tomato purée which give sit a more intense flavour. As to the fish – cod or haddock works best, but you could experiment with other fish, such as salmon, mackerel or sea-bass. Serve it with rice, quinoa or flatbread and some crispy salad on the side.
Ingredients
Method
- Chop the onion, garlic, then thinly slice the red pepper. Peel and dice the carrot and sweet potato.
- Heat the oil in a large, heavy-based saucepan and cook the onion until tender. Add the spices and garlic, stir for 30 seconds, then add the tomato purée and stir again for a few seconds.
- Add the tinned tomatoes and stock. Put the lid on, bring to the boil and cook for 15 minutes over low heat.
- Add the drained chickpeas and corn. If you’re using cooked or grilled corn on the cob, carefully cut off the kernels with a knife and add these to the stew. Cook for 5 minutes.
- Add the spinach (or kale) and cook for another 2-3 minutes.
- Cut the fish fillets into bite-sized pieces and add these to the stew. Cook for 5 minutes under cover. Don’t overcook the fish!
- Taste the stew, season with salt and pepper, if needed.
- Serve with coriander leaves scattered on top.