michelle picker cooks

This colourful Mexican style fish stew is best made with firm white fish – I used rockling. Serve it with fresh corn tortillas, avocado and refried beans. And don’t forget the hot sauce!

In a wide pan heat some vegetable oil over medium-high heat and fry a chopped onion and a sliced red pepper until soft. Add 2 cloves of minced garlic and a pinch of dried oregano and cook for 1 minute more. Add 2 x 400g (14 oz) cans of diced tomatoes and 1 cup water and season with salt and freshly ground black pepper. Cover and bring to boil then reduce the heat and simmer for 10 minutes. Now add 450g (1 lb) of diced potatoes and continue to simmer until the potatoes are just tender. Meanwhile in some oil fry ½ – 1 cup of fresh or frozen corn kernels and 2 sliced jalapeños until soft. Season with salt and set aside. When the potatoes are done add 300g (⅔ lb) of fish, cut into pieces, and cook for 5 – 7 minutes until cooked through. Balance the seasoning with more salt and freshly ground black pepper. To serve, drizzle with lime juice and garnish with the corn and jalapeño mix and plenty of fresh coriander (cilantro).

*Adapted from this recipe