This warming fish and potato stew uses ground cumin and smoked chipotle flakes – favourite Mexican spices – to create a one-dish meal that is sure to be welcome on a chilly winter evening.
Mexican-spiced Fish & Potato Stew
While a true Mexican dish would be more likely to use corn than spinach, as mentioned previously the spinach is really good here at the moment, so I used that it rather than frozen corn.
1 onion, diced
500g potatoes, scrubbed and thinly sliced
1 clove garlic, finely chopped
1 tbsp ground cumin
½ tsp smoked chipotle or red pepper flakes, or to taste
400g can diced tomatoes
sea salt and freshly ground pepper
1 bunch spinach
500g firm white fish fillets of your choice
a good handful of fresh coriander, chopped, plus some leaves to
1 Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.
2 Add potatoes, garlic, cumin and chipotle flake and mix to combine. Add tomatoes, rinse can out with water and add to pan. Season with a grind each of salt and black pepper. Cover, bring to simmering and simmer for 15-20 minutes or until potatoes are
3 Add spinach, cover and cook for 3-4 minutes or until wilted.
4 Add fish, cover and cook for 4-5 minutes longer or until fish flakes when tested with a fork. Add coriander and check seasoning. To serve, ladle into bowls and scatter with coriander leaves.
So tell me, which are your favourite herbs and spices to use with fish?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked chipotle flakes: Orcona Chillis ‘n
Peppers – Hastings; Coriander: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients: canned tomatoes, ground cumin, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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