Mexican Cod and Potato Stew

Name: Mexican Cod and Potato Stew
Prep time: 25 min
Total time: 30 min
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

25 Ratings
5 Reviews

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

Everyday Food, April 2006

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Recipe Summary

prep:

25 mins

total:

30 mins

Servings:

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

Step 1
In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.

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Step 2
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.
Step 3
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.

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.

Reviews (5)

25 Ratings

5 star values: 1
4 star values: 2
3 star values: 11
2 star values: 8
1 star values: 3

Martha Stewart Member

09/29/2013

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.

Martha Stewart Member

04/11/2012

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!

Martha Stewart Member

09/11/2010

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.

Martha Stewart Member

08/05/2010

I do not own a microwave and wonder if anyone has a suggestion on how to cook this with a conventional oven?

Martha Stewart Member

02/24/2009

Real tasty. I did add some hot sauce. Quick with not much clean up.

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Mexican Cod and Potato Stew

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (5)

All Reviews for Mexican Cod and Potato Stew

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Mexican Cod and Potato Stew

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (5)

All Reviews for Mexican Cod and Potato Stew