If you fancy something super tasty that's ready in a jiffy try out my new Mexican Fish Stew recipe. You can have it on the table in less then 40mins! Full of lots of lovely Mexican flavours this will warm you up in the colder winter months! This recipe will serve 2-3 portions, maybe even 4 people if you have smaller appetites.
Prep time 15 mins
Cooking time 40mins
2tbsp olive oil
1 onion, diced
1 red pepper, cored and diced
2 garlic cloves, crushed
1.5tsp smoked paprika
1-2tsp of either hot or mild chilli powder, depending on spice tolerance
1tbsp dried oregano
1tbsp ground coriander
Salt and pepper
300ml passata
1tsp sugar
400ml fish, chicken or veg stock
1 lime
130g long grain rice
Freshly chopped coriander, a large handful around 80g
300g cod loin, cut in to big chunks
160g tinned sweetcorn, drained
150g cooked prawns
1 avocado or half an avocado per person
In a saucepan pan heat the olive oil on a medium heat and add the diced onion and pepper, cook for 5 minutes until just softening.
Once the onions and peppers begin to soften add in the garlic and cook for 1 minute.
Now add in the paprika, chilli powder, oregano, coriander and about 1/4tsp of salt and pepper for now. Add a splash of water to the pan, this will stop the spices from sticking to the pan and allow them to cook with out burning.
Now add the passata, sugar, stock and juice of half a lime and a good pinch of salt and pepper, about 1/2tsp of each.
Turn the heat up and bring to a boil. Once boiling turn down to a medium heat and add your rice. We're going to cook this for 10mins with a lid off until just tender.
Now ensuring there is still a nice amount of liquid (add a little more stock if needed) this is a wet dish not a rice dish, stir through most of the chopped coriander, reserving a little for garnishing the finished dish.
Now add in the big cod chunks and let it bubble away on a low heat until the cod is cooked, about 5-7mins depending on how big your chunks are.
Next up add the cooked prawns and sweetcorn and stir, let it cook for another few minutes until the prawns are heated through, have a taste and add any more seasoning or lime juice. Don't forget we want a loose dish so you can always add a little more stock if the fish has soaked up a lot of the liquid.
Serve in to shallow bowls and top with half a sliced avocado (squeeze a few drops of lime juice on each avocado half and a tiny pinch of salt) sprinkle over some extra coriander and enjoy.
