Mexican Cod and Potato Stew
Total Time: 30 minutesYield: 4 Servings
Source: Everyday Food, April 2006
Category: Fish
Ingredients
14 1⁄2 ounces Diced Tomatoes (drained)3⁄4 cups Corn Kernels (frozen)
1⁄2 teaspoon Ground Cumin
1⁄4 cup Cilantro (chopped)
1 pound Red New Potatoes (thinly sliced)
2 whole Shallots (thinly sliced)
1 tablespoon Olive Oil
1 pound Cod Fillet (cut into 1 1/2 in. chunks)
1⁄2 teaspoon Salt
1⁄4 teaspoon Ground Black Pepper
1⁄4 teaspoon Cayenne Pepper
Directions
- In a medium bowl, stir together tomatoes, corn, cumin, cayenne, and 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.