Mexican Cod And Potato Stew Recipe

Back to Mexican Cod and Potato Stew All Reviews for Mexican Cod and Potato Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Mexican Cod and Potato Stew Recipe Summary prep: 25 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 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

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.

Gallery Mexican Cod and Potato Stew

Recipe Summary prep: 25 mins total: 30 mins Servings: 4

Gallery

Mexican Cod and Potato Stew

Mexican Cod and Potato Stew

Recipe Summary prep: 25 mins total: 30 mins Servings: 4

Recipe Summary

prep: 25 mins total: 30 mins

Servings: 4

prep: 25 mins

total: 30 mins

prep:

25 mins

total:

30 mins

Servings: 4

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

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

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.

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)

 Add Rating & Review     25 Ratings   5 star values:        1    4 star values:        2    3 star values:        11    2 star values:        8    1 star values:        3

Reviews (5)

Add Rating & Review     25 Ratings   5 star values:        1    4 star values:        2    3 star values:        11    2 star values:        8    1 star values:        3

Add Rating & Review

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

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

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       02/24/2009   Real tasty. I did add some hot sauce. Quick with not much clean up.

Martha Stewart Member

Rating: Unrated 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.

Rating: Unrated

Rating: Unrated 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!

Rating: Unrated 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.

Rating: Unrated 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?

Rating: Unrated 02/24/2009

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

All Reviews for Mexican Cod and Potato Stew

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mexican Cod and Potato Stew

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (5)#

All Reviews for Mexican Cod and Potato Stew#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (5)

All Reviews for Mexican Cod and Potato Stew