Mexican cod and potato stew - Mexican recipe

Mexican cod and potato stew – Mexican recipe

Cod is a white-fleshed fish with little fat and a mild taste that can be caught all year round.

You can also use grouper or red sea bream in this recipe.

If you want to make it spicier, try adding a little chopped chipotle to your adobo sauce or a pinch or two of ground paprika.

Preparation – 25 minutes

material: For 4 people

  • 1 can (410 g) diced tomatoes, drained
  • 3/4 cup frozen corn kernels
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro, leaves for garnish
  • 450g potatoes (washed and thinly sliced)
  • 2 large shallots, thinly sliced
  • 1 teaspoon olive oil
  • coarse salt and freshly ground pepper
  • Cut 450g of skinless cod fillet into 4cm pieces.


In a medium bowl, combine tomatoes, corn, cumin, and chopped cilantro. Set aside.

In a 2-quart microwave-safe dish with a lid, combine potatoes, onions, and oil. Season with salt and pepper. Spread into an even layer. Cover; microwave on high power for 6 minutes.

Arrange the cod in a single layer on the edge of the plate; And about potatoes. Season with salt and pepper. Pour the tomato mixture into the center. Microwave on high power for 9 to 10 minutes, until the cod is cooked through and the potatoes are tender. Stir gently to combine. Garnish with coriander leaves.

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