Tonight, let's make a vibrant Peruvian Fish Stew! This recipe requires no advanced prep and takes about 45 minutes. First, sauté aromatic onions, peppers, and garlic, then bloom savory spices like cumin and oregano. Next, simmer potatoes and corn in a flavorful fish broth. While that simmers, cook your rice. Finally, gently poach the fish until tender. Stir in fresh cilantro, and serve this comforting stew over rice with a squeeze of lime. Enjoy!
Meat, Eggs, & Dairy
- 1 1/2 pounds firm white fish
Fresh Produce & Herbs
- 1 whole yellow onion
- 1 whole red bell pepper
- 1 whole jalapeño pepper
- 1 pound Yukon Gold potatoes
- 2 ears corn
- 1/2 cup cilantro
- 1 whole lime
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- salt
- black pepper
Pantry Items
- 2 tablespoons olive oil
- 1 can diced tomatoes
- 4 cups fish broth
- 1 cup long-grain rice
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