Mexican Fish Stew

Coastal Comfort: Dive into the Depths of Mexican Fish Stew!

Imagine the gentle lapping of waves and the salty breeze of the Mexican coast. Now, bring that experience to your dinner table with our vibrant Mexican Fish Stew. This hearty, soul-warming dish is a celebration of the sea, brimming with tender fish, succulent shellfish, and a medley of aromatic spices. It’s the perfect way to transport your taste buds to a sun-soaked beach, no matter where you are.

As you simmer this stew, your kitchen will fill with an irresistible aroma that beckons everyone to the table. The rich, tomato-based broth, infused with white wine and a hint of chili, creates a perfect canvas for the delicate flavors of the seafood. Whether you’re a seasoned chef or a culinary novice, this recipe is surprisingly simple to prepare, making it ideal for both weeknight dinners and special occasions.

Originating from the coastal regions of Mexico, this Fisherman’s Stew, or Caldo de Pescado, has been a staple for generations. Fishermen would use their fresh catch of the day to create this nourishing meal, making it a true taste of the sea. Not only is it delicious, but it’s also packed with lean protein and omega-3 fatty acids, making it a heart-healthy choice. Pair it with a crisp Sauvignon Blanc or a light Mexican beer to complete your seaside escape.

Mexican Fish Stew Recipe

Ingredients:

2 tablespoons olive oil

1 large onion diced

4 garlic cloves minced

2 bell peppers chopped

2 carrots sliced

1 fennel bulb thinly sliced

1 14-ounce can diced tomatoes

1 cup dry white wine

4 cups fish stock

2 bay leaves

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

1 pound firm white fish fillets cut into chunks

1/2 pound shrimp peeled and deveined

1/2 pound mussels cleaned

1/4 cup fresh cilantro chopped

Salt and pepper to taste

Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell peppers, carrots, and fennel. Sauté for 5-7 minutes until vegetables are softened.

2. Pour in the white wine and simmer for 2-3 minutes to reduce slightly.

3. Add diced tomatoes, fish stock, bay leaves, oregano, smoked paprika, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Season the fish chunks with salt and pepper, then add them to the pot. Cook for 3-4 minutes.

5. Add shrimp and mussels to the pot. Cover and cook for an additional 4-5 minutes until the mussels open and the shrimp turns pink.

6. Remove bay leaves and discard any unopened mussels.

7. Stir in fresh cilantro and adjust seasoning if needed.

8. Serve hot with lemon wedges on the side.

Notes:

• For a richer flavor, use homemade fish stock if possible.
• You can also add other seafood like calamari or clams.
• To make it spicier, increase the amount of red pepper flakes or add a diced jalapeño pepper.

Nutrition Information

Calories: 310

Fat: 10g

Protein: 32g

Carbohydrates: 18g

Fiber: 4g

Sodium: 680mg

Recommended serving size: 1 1/2 cups

Other Information

Prep time: 20 minutes

Cook time: 35 minutes

Equipment used: Large pot, cutting board, knife

Estimated cost per serving: $4.50

Total cost: $18.00 (serves 4)

In Conclusion, Mexican Fish Stew

This Mexican Fish Stew is more than just a meal; it’s a journey to the vibrant coastal towns of Mexico. With its rich flavors and nourishing ingredients, it’s sure to become a favorite in your recipe repertoire. Whether you’re looking for a comforting dinner on a chilly evening or a taste of seaside bliss, this stew delivers on all fronts. Buen provecho!

Find more coastal food recipes here.

Kitchen Helpers

Perfect Pot – 5.5 Qt. Nonstick Ceramic Sauce Pan with Lid

As an Amazon Associate, Texini earns from qualifying purchases.

Join us today for more food ideas on Facebook at Blessed Mess Kitchen!