Mexican Cod And Potato Stew
Serves 4
Published in: Everyday Food
1 can can diced tomatoes (14 1/2 ounces) -- drained
3/4 cup frozen corn kernels
1/2 teaspoons ground cumin
1/4 cup fresh cilantro -- chopped, plus additional leaves for garnish
1 pounds red new potatoes -- scrubbed and thinly sliced
2 large shallots -- thinly sliced
1 tablespoons olive oil
Coarse salt and freshly ground pepper
1 pounds skinless cod fillet -- cut into 1 1/2-inch chunks (see
shopper's note)
To make tomato mixture: In medium bowl, stir together tomatoes, corn,
cumin and chopped cilantro. Set aside.
To prepare potatoes: In 2-quart microwave-safe dish with lid, combine
potatoes, shallots and oil. Season with salt and pepper. Spread in
even layer. Cover. Microwave on high for 6 minutes.
To cook cod: Place cod in single layer around edge of dish. Top with
potatoes. Season with salt and pepper. Spoon tomato mixture in
center. Cover. Microwave on high for 7 to 8 minutes or until cod is
cooked through and potatoes are tender. Gently stir to combine.
Garnish with cilantro leaves.
Shopper's note: Cod is lean, mild-flavored white fish that is
available year-round. For this recipe, you can substitute halibut or
red snapper.
Recipe Notes
For a spicier version, try stirring in a small amount of chopped
chipotle in adobo sauce or a pinch or two of crushed redpepper flakes.
A place to share the recipes of the unique New Mexican cuisine.
http://groups.yahoo.com/group/NewMexican_Cooking
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