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Cancun Fish Stew

Cancun Fish Stew prepared dish

This cancun fish stew is a vibrant and flavorful dish featuring fresh fish simmered in a spicy tomato broth with vegetables. Perfect for a hearty dinner, it brings the taste of the coast to your table.

This recipe is mexican style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include diced tomatoes, onion, black pepper, fish stock.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 400 g diced tomatoes
  • 1 medium onion (chopped)
  • 0.5 tsp black pepper
  • 500 ml fish stock
  • 3 cloves garlic (minced)
  • 2 tbsp olive oil
  • 1 medium red bell pepper (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 tsp salt
  • 1 tsp paprika
  • 2 tbsp lime juice
  • 0.25 cups fresh cilantro (chopped)
  • 500 g white fish fillets (cut into chunks)
  • 1 tsp cumin

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the chopped red and green bell peppers, and cook for another 5 minutes.
  4. Add the diced tomatoes, fish stock, cumin, paprika, salt, and black pepper to the pot.
  5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  6. Add the fish chunks to the pot and cook until the fish is opaque and flakes easily, about 5-7 minutes.
  7. Stir in the lime juice and chopped cilantro just before serving.

Nutrition (per serving)

  • Calories: 290
  • Protein: 30 g
  • Fat: 10 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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