Mexican Style Seafood Stew

MEXICAN STYLE SEAFOOD STEW

What You’ll Need

  • 1/2-3/4 lb extra large prawns (leave shell on)
  • 1/2 teaspoon dry Mexican oregano
  • 1/2 teaspoon dry cumin
  • 3/4 cup chicken broth (or water with Better Than Boullion)

What To Do:

  • Place fish in a shallow dish and season with salt, pepper and lime juice and toss; set aside.
  • Place potatoes cuts in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes; reserve 1/4 cup of the cooking water, then drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet and cook about 4 minutes.
  • Sprinkle in thyme, oregano, cumin, garlic, chile powder and 1/2 of the chopped cilantro and combine well;  Cook until soft, about 2 more minutes.
  • Add the tomatoes and chicken broth and cook, stirring occasionally, until slightly reduced, about 4 minutes.
  • Add the potatoes and corn. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper.
  • Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.  Basics of this recipe were derived from FoodNetwork.com.
Posted on January 22, 2019 at 3:33 am
Denise Hallerbach | Category: Favorite Recipes | Tagged

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