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Rustic Tilapia Stew
Prep 20min
Total45min
Ingredients16
Servings6
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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Ingredients
3ancho peppers, dried and with the stems removed
1chipotle pepper, dried and with the stems removed
1garlic clove
10cups water
2tablespoons vegetable oil
3Roma tomatoes, chopped
1/2medium onion, chopped
4medium carrots, peeled and chopped
2chayote squash, peeled and chopped
1/2cup fresh green beans, chopped
2zucchini, chopped
1(8 oz) can tomato sauce
1sprig cilantro
1/2teaspoon ground cumin
1/4teaspoon dried oregano, crushed
6tilapia fillets, cut into large pieces
Directions
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1
Boil the ancho and chipotle chiles in 2 cups of water until the peppers have softened entirely.
2
Remove from the heat and let cool. Blend the chiles with the water in which they cooked, along with the clove of garlic.
3
Strain the mixture into a medium bowl to remove the seeds and set aside.
4
Heat the oil in a large pan over medium-high heat.
5
Add the tomatoes and onions and sauté for 2 minutes, stirring occasionally.
6
Add the rest of the vegetables (carrots, chayotes, green beans and zucchini), the 8 remaining cups of water, the tomato sauce and cilantro sprig.
7
Season with salt and pepper to taste, and add the ground cumin and oregano.
8
Cover and cook over medium-high heat for 10 minutes. Reduce the heat to low and cook for another 10 minutes.
9
Add the fish fillets and cook for 10 more minutes.
10
Remove from the heat and serve with toast or saltines. Enjoy!
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You can use any fish or seafood you like.
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No nutrition information available for this recipe
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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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