Mexican Cod and Potato Stew

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Prep 25 min

Cook 5 min

Ready in 30 min

Servings 4

Ingredients

  • 454 gm Atlantic Cod (skinless, cut into 1 1/2-inch chunks)

  • 1/4 cup Cilantro (coriander) (chopped, plus extra for garnish)

  • 1/2 tsp Cumin

  • 1 can(s) (16 oz) Diced tomatoes, canned

  • 1 tsp Extra virgin olive oil

  • 3/4 cup Frozen yellow corn kernels

  • 454 gm Red potato (scrubbed, thinly sliced)

  • 1/4 tsp Salt and pepper (to taste)

  • 2 large shallot(s) Shallots (thinly sliced)

Instructions

  1. In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.

  2. 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.

  3. 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.

  4. Gently stir to combine; garnish with cilantro leaves.

DinnerLisa Kilgour, Nutritionistgluten free, Dairy freeComment