Poblano Fish Stew

I like to make this stew sometime in the winter months and in the summer for a light meal on the patio. Topped with queso fresco and fresh avocado, this spicy Poblano stew will leave you satisfied and full. Make it as mild or as spicy as you like by changing the recommended amount of peppers. For a hardier meal, add potatoes.


Serves 4

6 cups water

4 cod fillets

5 poblano peppers, charred, peeled, and sliced (remove seeds)

5 Roma tomatoes

1 zucchini, sliced

1 yellow squash, sliced

1 1/2 cups yellow corn

2 garlic cloves

1/4 white onion

4-5 cubes tomato bouillon (adjust according to taste)

1/2 tbsp. ground cumin

2 avocados (for topping)

1 cup crumbled queso fresco (for topping)

– Place tomatoes, onion, garlic, and two poblano peppers in a blender. Blend until smooth and set aside.

– In a large pot, add six cups of water, yellow squash, zucchini, sliced poblano peppers, and corn. Bring to a boil. (If you are using potatoes, add them at this point.)

– Reduce to a simmer. Add tomato and poblano pepper sauce and continue to cook until vegetables are soft.

– Add spices. Taste and adjust seasonings.

– Once vegetables are soft, carefully introduce the fish fillets into the stew. Cook until fish begins to flake.

– Remove from heat. Serve in individual bowls and top with queso fresco and avocado slices. You can also serve this stew with lime and fresh bread.





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