Rockfish Mexican Stew

Rockfish Mexican Stew

Try our Mexican-inspired fish stew for a satisfying dinner any time of year. It’s especially delicious on crisp fall evenings! Simple and filling, it has a smoky flavor from the Ancho chili powder.



40 mins

Total cook time

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Main Ingredients

  • 4-6 ounce rockfish fillets (cut into 1 inch pieces)
  • 2-15 ounce cans fire roasted tomatoes
  • 2 cups Yukon Gold potatoes (1/2" pieces and 1 cup potato cooking water)
  • 1 ear fresh corn (kernels removed)
  • 1 tablespoons extra virgin olive oil
  • 1 large onion (diced)
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic (minced)
  • 1 1/2 tablespoons ancho Chile powder
  • 1 teaspoon salt (divided)
  • 1/2 lime (zest and juice)

Cooking Instructions

Step 1

In a 2-quart pan, cover potatoes with water and add salt. Bring to a boil and cook potatoes about 8 minutes until soft. Reserve 1 cup of the potato cooking water. Drain remaining liquid from potatoes and set aside.

Step 2

Heat olive oil over medium-high heat, add onion and remaining 1/2 teaspoon salt and thyme. Sauté for 3 minutes. Add garlic and ancho powder and sauté for an additional minute.

Step 3

Reduce heat to medium, add tomatoes and simmer for 4-5 minutes. Stir in potatoes and reserved potato water.

Step 4

Add fish and corn and continue cooking for 3-4 minutes. Stir in lime juice and zest. Serve.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.