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Spicy Mexican Shrimp and Haddock Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 can (14 ounces) diced tomatoes
  • 2 cups fish stock
  • 1 pound haddock fillets, cut into 1-inch pieces
  • 1 pound large shrimp, peeled and deveined
  • Juice of 1 lime
  • Salt and black pepper
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Cook for 3 minutes until the onion softens.
  • Stir in the chili powder and cumin. Cook for 30 seconds until the spices smell fragrant.
  • Pour in the diced tomatoes and fish stock. Bring the mixture to a simmer and cook for 5 minutes.
  • Add the haddock pieces to the pot. Simmer gently for 4 minutes.
  • Add the shrimp and cook for another 3 minutes until the shrimp turn pink and the haddock flakes easily.
  • Remove the pot from the heat. Stir in the lime juice and season with salt and black pepper to taste.
  • Ladle the stew into bowls and top each serving with chopped cilantro. Serve with lime wedges on the side.

Notes

For a milder version, remove the jalapeño seeds before mincing. The stew thickens slightly if you let it rest for five minutes before serving. Leftovers reheat well on the stove over low heat with a splash of water to loosen the broth.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife