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Mexican Chipotle Sea Bass Stew with Corn, Tomatoes, and Cilantro
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 pounds sea bass fillets, cut into 1-inch pieces
  • 3 cups fresh corn kernels
  • 4 medium tomatoes, diced
  • 1/2 cup fresh cilantro, chopped
  • 2 chipotle peppers in adobo sauce, minced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic, minced chipotle peppers, and cumin. Cook for 1 minute until fragrant.
  • Add the diced tomatoes and cook for 3 minutes, stirring now and then, until they begin to release their juices.
  • Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the corn kernels and cook for 5 minutes.
  • Season the sea bass pieces with a pinch of salt and pepper, then add them to the pot. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat and stir in most of the chopped cilantro. Taste and adjust salt or pepper if needed.
  • Ladle the stew into bowls and serve with lime wedges on the side.

Notes

Add the sea bass toward the end so it stays tender instead of falling apart. If the broth tastes too mild, stir in a little extra adobo sauce from the chipotle can before serving. Leftovers keep well in the fridge for two days and reheat gently on the stove without needing extra liquid.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife