Mexican Fish Stew

4.91 from 11 votes

A one-pot Mexican fish stew with white fish and mussels in a smoky tomato and chile broth. Add extra broth for a Mexican seafood soup. Ready in 35 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mexican

Meat & Poultry: seafood

Servings:

Calories: 319kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

2 Tablespoon olive oil
1 med onion chopped
3 carrots sliced (about 1/4” thickness)
2 jalapenos or serranos halved lengthwise, seeded and finely chopped
3 med celery stalks sliced (about 1/4” thickness)
4 cloves garlic smashed or minced
2 teaspoons Fish spice blend
1 teaspoon dried thyme crushed
1 cup dry white wine
4 cups chicken broth
½ cup chopped cilantro
20 ounces Rotel diced tomatoes (2 cans)
½ tsp salt
3 bay leaves
1 ½ lbs. white fish chopped into 1-inch chunks
1 lb mussels
2 med limes cut into wedges
1 med lemon sliced

Instructions

Heat oil over med-high heat in a dutch oven or large pot. Saute onion, carrot, jalapeños and celery in oil for 5-7 minutes until softened. Add smashed garlic and cook for 1 more minute
2 Tablespoon olive oil, 1 med onion, 3 carrots, 2 jalapenos or serranos, 3 med celery stalks, 4 cloves garlic
Add spices and stir in to the onion mixture to coat. Add wine, broth, cilantro, tomatoes, salt & bay leaves to pot and simmer together for 15 minutes over medium heat. Taste and add more salt if needed.
2 teaspoons Fish spice blend, 1 teaspoon dried thyme, 1 cup dry white wine, 4 cups chicken broth, 1/2 cup chopped cilantro, 20 ounces Rotel diced tomatoes (2 cans), 1/2 tsp salt, 3 bay leaves
Add the fish and mussels, cover, and cook 3 to 5 minutes, until the mussels open and the fish is opaque and flakes easily (145°F). Discard any mussels that stay closed.
1 1/2 lbs. white fish, 1 lb mussels
Ladle into bowls and serve with lime wedges, lemon slices, and extra cilantro.
2 med limes , 1 med lemon

Video

Notes

Notes:

White fish should be cut into 1-inch chunks. White fish can use mix of cod, tilapia, scallops, or walleye
If using fresh mussels: scrub them, pull off the beards, and discard any with cracked shells or any that stay open when tapped. Frozen mussels are usually pre-cooked and only need to heat through.
You can also change the heat level by the type of spice or chile peppers you use. I went with a mix of pasilla, ancho and chipotles for a smokey, medium heat flavor profile. The cilantro and lemon brightened it up considerably and the result was a complex, robust stew with smoky notes as well as bright fresh notes.
Not eating low carb? Add sour cream and crispy tortilla chips.

DIY fish spice blend: makes 2 1/4 teaspoons: Stir together

1/2 tsp dried chipotle powder (or dried aji amarillo powder),
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp lemon pepper

NOTE:

Nutrition