Mexican Fish Stew

Prep: 30 mins

Cook: 15 mins

Level: Easy

Serves: Updated

4

Description

A savory and light Mexican fish stew with tilapia and shrimp delicately simmered in chicken broth that’s perfumed with lime, cilantro and chunky tomato.

Ingredients

• 4  Talapia Filets
• 3  Limes, Divided Use
• 2 Tablespoons Extra Virgin Olive Oil
• 1  Large Onion, Peeled And Finely Chopped
• 1  Bay Leaf
• 3 cloves Garlic, Finely Minced
• 1 Tablespoon Mexican Or California Chili Powder
• 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
• Salt And Pepper, to taste
• 2 cans (15 Oz. Size) Fat-Free Chicken Stock
• 2 cups Water
• 8  Peeled And Deveined Shrimp
• ¼ cups Chopped Cilantro

• 4  Talapia Filets
• 3  Limes, Divided Use
• 2 Tablespoons Extra Virgin Olive Oil
• 1  Large Onion, Peeled And Finely Chopped
• 1  Bay Leaf
• 3 cloves Garlic, Finely Minced
• 1 Tablespoon Mexican Or California Chili Powder
• 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
• Salt And Pepper, to taste
• 2 cans (15 Oz. Size) Fat-Free Chicken Stock
• 2 cups Water
• 8  Peeled And Deveined Shrimp
• ¼ cups Chopped Cilantro

Preparation

Cut fish into bite sized chunks. Place the chunks of fish in a bowl and mix with the juice of two limes. Set the fish aside and start heating a Dutch oven on medium heat. Once hot, add the olive oil, chopped onion, bay leaf and garlic and saute until onions and garlic are soft.

Next, add the chili powder and roasted tomatoes and stir together with the onion mixture. Then add in the marinated fish and add a good amount of salt and pepper. Simmer in the tomato broth, turning once, for about three minutes total.

Then add the chicken broth and water and bring to a gentle simmer. Once simmering add the shrimp, adjust salt as needed and simmer for about 10 minutes.

Ladle the soup into four separate bowls, top each with chopped cilantro. Cut the third lime in wedges and add a lime wedge to each bowl. Muy delicioso!