This cozy fish stew has a great depth of flavor, made with snapper simmered in a rich and flavorful broth and served over a bed of Carolina® Brown Rice.
Cook rice according to package directions.
Meanwhile, heat oil in a Dutch oven or large saucepan set over medium heat; cook bell peppers, onion, and garlic for 4 to 5 minutes or until slightly softened. Stir in fire-roasted tomatoes, black beans, salsa and corn; bring to boil.
Reduce heat to medium-low; cook for 15 to 20 minutes or until thickened slightly. Season with salt and pepper.
Stir in fish, ensuring pieces are submerged in the sauce. Cover and cook for 5 to 7 minutes or until fish just starts to flake. Garnish with cilantro.
Serve with brown rice, sour cream and lime wedges.
Use up any leftovers in a burrito bowl with shredded cheese, black beans, lettuce and avocado.
While fish stew recipes can be found in all shapes and sizes, this one-pot version has a Tex-Mex taste. Starting with a flavorful base of bell peppers, onion, and garlic, the fire-roasted tomatoes, black beans, salsa and corn are added for a kick.
When your fish stew is ready to enjoy, spoon into a bowl or on a plate with Carolina® Brown Rice to absorb those flavors and not miss a single bite. Top with freshly chopped cilantro, sour cream and a bit of lime juice!
-This stew works best with firmer and less oily fish such as snapper, cod or haddock rather than tuna or sole.
-To ensure the fish remains intact, cut into large chunks before adding into the stew so that it is easier to dish up later.
-Add it to your list of fish/seafood and rice meal ideas for red meat free meal options.
Substitute cod, haddock or tilapia for snapper.