This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilatnro and sliced jalapeños.

Diana Rios, Lytle, Texas


Credit: Randy Mayor; Katie Stoddard

Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeño to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.


Nutrition Facts

372 calories; calories from fat 18%; fat 7.6g; saturated fat 1.2g; mono fat 3.6g; poly fat 1.8g; protein 42.1g; carbohydrates 32.8g; fiber 5.7g; cholesterol 122mg; iron 5.4mg; sodium 684mg; calcium 167mg.