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Mexican Cod and Potato Stew

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This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.

Source: Everyday Food, April 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Cod is lean, mild-flavored white fish that is available year-round. For this recipe, you can substitute grouper or red snapper. For a spicier version, try stirring in a small amount of chopped chipotle in adobo sauce, or a pinch or two of red-pepper flakes.

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Reviews

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How would you rate this recipe?
25
  • christinemp
    29 SEP, 2013
    I have no idea why you would ever microwave this dish. Stovetop all the way. I added sauteed garlic. Perfect for fall! Spooned over some quinoa.
    Reply
  • MS10281594
    11 APR, 2012
    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!
    Reply
  • rpcvmom
    11 SEP, 2010
    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.
    Reply
  • gusmo
    5 AUG, 2010
    I do not own a microwave and wonder if anyone has a suggestion on how to cook this with a conventional oven?
    Reply
  • rlc1121
    24 FEB, 2009
    Real tasty. I did add some hot sauce. Quick with not much clean up.
    Reply

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