This rustic stew made with tilapia is a recipe that reminds me of my mother-in-law. She usually prepared a similar dish in which she stewed onions and tomatoes before adding water, nopal cactus, cilantro and chunks of fish for a rustic, simple and delicious stew.
I still prepare the dish that my mother-in-law taught me, but I’ve made a few changes over time. I think vegetables should never be missing from a stew, so I added carrots, chayote and green beans. And to give it even more flavor, I added ancho and chipotle chiles. This is one of my favorite dishes for Lent, but it can be prepared year round because it soothes your soul just as much as your stomach!
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