Mexican Cod and Potato Stew
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Everyday Food, April 2006
- Prep Time 25 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 3/4 cup frozen corn kernels
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped, plus leaves for garnish
- 1 pound red new potatoes, scrubbed and thinly sliced
- 2 large shallots, thinly sliced
- 1 teaspoon olive oil
- Coarse salt and freshly ground pepper
- 1 pound skinless cod fillet, cut into 1 1/2-inch chunks
Directions
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In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
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In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
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Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
This is a quick and easy recipe. I used fingerling potatoes with the shallots and miked it for 8 minutes. Then added the cod-5 minutes more. The only other things I changed were to add about 1/4 c. white vermouth and at the conclusion of the recipe. I mixed the cilantro in, then garnished with about 1 tsp of high quality olive oil. A great work night recipe!
Stovetop: cook shallots till they start to look no longer raw in oil in saucepan. Add 1 1/4 cup water and cook the potatoes covered 10 minutes, checking water near the end. May need to add a bit more. Add corn, tomato mixture and top with cod. simmer covered 5 minutes more.
I do not own a microwave and wonder if anyone has a suggestion on how to cook this with a conventional oven?
Real tasty. I did add some hot sauce. Quick with not much clean up.