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Mexican Chipotle Tomato Fish Stew with Corn
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound white fish fillets, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 to 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 can (14 ounces) diced tomatoes
  • 2 cups fish or vegetable broth
  • 1 cup corn kernels, fresh or frozen
  • 1 lime, juiced
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and chipotle peppers and cook for 1 minute more.
  • Add the cumin, diced tomatoes, and broth. Bring the mixture to a simmer and cook for 10 minutes to blend the flavors. Stir in the corn and let it cook for 3 minutes.
  • Gently add the fish chunks to the pot. Simmer for 5 to 7 minutes until the fish turns opaque and flakes easily. Remove the pot from heat and stir in the lime juice. Season with salt and black pepper to taste.
  • Ladle the stew into bowls and top each serving with chopped cilantro.

Notes

Taste the broth after adding the chipotle and add more if you want extra smoke and heat. Use frozen corn straight from the bag to keep the dish quick. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board