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Mexican Chipotle Tomato White Fish Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds cod fillets, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped, for serving
  • Lime wedges for serving

Instructions
 

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

Notes

Simmer the broth just long enough for the tomatoes to break down before adding the fish so the pieces stay intact. If the stew tastes too spicy, a squeeze of extra lime at the table helps mellow the chipotle without changing the texture. Leftovers reheat well on the stove over low heat with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife