Cancun Pescado Stew
Dive into a bowl of vibrant Cancun Pescado Stew, a hearty Mexican-inspired dish brimming with bold flavors and wholesome ingredients. This comforting seafood stew features tender white fish fillets, marinated in zesty lime juice, swimming in a rich and aromatic broth made with coconut milk, fish stock, and a medley of fresh vegetables like tomatoes, bell peppers, and jalapeño. The delicate balance of spices—cumin, paprika, and oregano—elevates the dish, while a garnish of fresh cilantro and lime adds a zesty finish. Perfectly suited for cozy dinners or special gatherings, this quick and easy recipe (ready in just 50 minutes) pairs beautifully with warm tortillas or crusty bread. Transport your taste buds straight to the beaches of Cancun with this flavorful seafood stew!
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Recipe Information
Ingredients
- 1 lb white fish fillets (such as cod, halibut, or snapper)
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 4 Roma tomatoes, chopped
- 2 tbsp tomato paste
- 4 cups fish stock (or vegetable stock)
- 1 cup canned coconut milk
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 cup fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 fresh jalapeño, finely chopped
- 1 fresh lime, sliced (for garnish)
Instructions
Pat the fish fillets dry with paper towels and cut them into 2-inch pieces. Drizzle with 2 tablespoons of lime juice and set aside to marinate while preparing the stew.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-5 minutes until softened and translucent.
Add the diced red and green bell peppers and cook for another 3 minutes until slightly tender.
Add the minced garlic and chopped jalapeño, cooking for 1 minute until fragrant.
Stir in the chopped Roma tomatoes and tomato paste. Cook for 5 minutes, stirring regularly, until the tomatoes break down and mix with the other vegetables.
Pour in the fish stock and bring to a gentle simmer. Stir in the coconut milk, cumin, paprika, oregano, salt, and black pepper. Let the mixture simmer for 10 minutes to allow the flavors to meld together.
Gently add the marinated fish pieces into the simmering stew. Cover and cook for 5-8 minutes, or until the fish is opaque and flakes easily with a fork.
Taste and adjust seasoning as needed, adding additional lime juice for brightness if desired.
Serve the Cancun Pescado Stew hot, garnished with fresh cilantro and lime slices. Pair with warm corn tortillas or crusty bread if desired.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 9.7 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
