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.