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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 2 shallots or 1 red onion
  • 2 cloves of garlic
  • 1 tsp oregano
  • 1 carrot
  • 1 medium sweet potato
  • 1 red bell pepper
  • 1 tsp smoked paprika
  • 1 pinch cayenne
  • 1 tsp ground cumin
  • 1 Tbsp tomato purée
  • 1 tin of chickpeas
  • ½ tin sweetcorn 1 cooked corn on the cob
  • 1 tin chopped tomatoes
  • 300 ml vegetable or fish stock
  • 2 white fish fillets such as cod or haddock
  • 1 large handful of spinach or kale
  • 2 Tbsp chopped coriander leaves

Method
 

  1. Chop the onion, garlic, then thinly slice the red pepper. Peel and dice the carrot and sweet potato.
  2. 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.
  3. Add the tinned tomatoes and stock. Put the lid on, bring to the boil and cook for 15 minutes over low heat.
  4. 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.
  5. Add the spinach (or kale) and cook for another 2-3 minutes.
  6. 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!
  7. Taste the stew, season with salt and pepper, if needed.
  8. Serve with coriander leaves scattered on top.