Mexican Fish Stew

Name: Mexican Fish Stew
Ingredients: 4 Talapia Filets; 3 Limes, Divided Use; 2 Tablespoons Extra Virgin Olive Oil; 1 Large Onion, Peeled And Finely Chopped; 1 Bay Leaf; 3 cloves Garlic, Finely Minced; 1 Tablespoon Mexican Or California Chili Powder; 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes; Salt And Pepper, to taste; 2 cans (15 Oz. Size) Fat-Free Chicken Stock; 2 cups Water; 8 Peeled And Deveined Shrimp; 1/4 cups Chopped Cilantro

13 ingredients

4 steps

Ingredients

4 Talapia Filets
3 Limes, Divided Use
2 Tablespoons Extra Virgin Olive Oil
1 Large Onion, Peeled And Finely Chopped
1 Bay Leaf
3 cloves Garlic, Finely Minced
1 Tablespoon Mexican Or California Chili Powder
1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
Salt And Pepper, to taste
2 cans (15 Oz. Size) Fat-Free Chicken Stock
2 cups Water
8 Peeled And Deveined Shrimp
1/4 cups Chopped Cilantro

Directions

1

Cut fish into bite sized chunks. Place the chunks of fish in a bowl and mix with the juice of two limes. Set the fish aside and start heating a Dutch oven on medium heat. Once hot, add the olive oil, chopped onion, bay leaf and garlic and saute until onions and garlic are soft.
2

Next, add the chili powder and roasted tomatoes and stir together with the onion mixture. Then add in the marinated fish and add a good amount of salt and pepper. Simmer in the tomato broth, turning once, for about three minutes total.
3

Then add the chicken broth and water and bring to a gentle simmer. Once simmering add the shrimp, adjust salt as needed and simmer for about 10 minutes.
4

Ladle the soup into four separate bowls, top each with chopped cilantro. Cut the third lime in wedges and add a lime wedge to each bowl. Muy delicioso!