Mexican Style Seafood Stew

MEXICAN STYLE SEAFOOD STEW

What You’ll Need

• 1/2 lb monkfish
• 1/2-3/4 lb extra large prawns (leave shell on)
• Kosher salt and freshly ground pepper
• 3 limes (2 juiced, 1 cut into wedges)
• 1/2 pound new potatoes, peeled & cut into 3/4 in pieces or thickly sliced
• 4 small pieces frozen corn on the cob or sweet white corn cut off cob
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 1/2 teaspoon dry thyme
• 1/2 teaspoon dry Mexican oregano
• 1/2 teaspoon dry cumin
• 4 cloves garlic, minced
• 1 tablespoon chile powder 
• 1 bunch cilantro, leaves and tender stems coarsely chopped
• 1 15-ounce can no-salt-added diced fire-roasted tomatoes
• 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.