Mexican · Dinner
Fish Stew in Tomato Broth
Flaky white fish simmered in a light tomato broth built from tomato, onion, garlic, and jalapeno, brightened with lime and cilantro. Cooked in a skillet with minimal oil for a brothy, low-calorie take on Mexican-style seafood stew, served with a small portion of rice.
$5
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
327Calories
40.9gProtein
6.9gFat
25.3gCarbs
6.8gSugar
3.9gFiber
612mgSodium
90mgChol
1.1gSat Fat
1180mgPotassium
95mgCalcium
2.6mgIron
2.3mcgVitamin B12
29mgVitamin C
Goes well with
Sauvignon Blanc
local
Agua de Jamaica
international
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Cut fish into chunks, dice tomato, slice onion and jalapeno, mince garlic, and chop cilantro; set aside.
2
Heat
Warm olive oil in a medium skillet over medium heat, add onion, garlic, and jalapeno, and sweat for 3 minutes until onion turns translucent.
3
Simmer
Add cumin and paprika, cook 30 seconds until fragrant, then add diced tomato, canned tomatoes, and fish stock. Simmer 8 minutes over medium heat until broth thickens and tomato breaks down.
4
Poach
Lower heat to medium-low, slide fish into broth, and poach 6 to 8 minutes until opaque and flaking easily.
5
Finish
Remove from heat, stir in lime juice and cilantro, season with salt.
6
Plate
Spoon fish and broth into a shallow bowl over rice; scatter extra cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 22 medium tomato
- 11 onion
- 4 cloves4 cloves garlic
- 11 jalapeno
- 2 tbsp2 tbsp cilantro, plus extra to finish
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup240ml fish stock
- 2 tsp2 tsp olive oil
- 11 lime, juiced
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2/3 cup130g cooked white rice, to serve
- salt, to taste
