Total Time
26mins
Prep 10 mins
Cook 16 mins

Very easy and quick with good taste--make it as spicy as you wish. from Cooking Light.

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven over medium high heat.
  2. Add onion, celery and chili powder, sauté 3 minutes or until tender.
  3. Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
  4. Add the fish, and cook for 3 minutes or until fish is done.
  5. Taste and add salt and cayenne pepper to taste.
  6. Stir in parsley.
Most Helpful

5 5

A-MAZ-ING!!! Doubled the recipe and sure glad I did!!! I used tilapia instead of cod because it was on sale and used cilantro instead of regular parsley and it was great! Thank you!

5 5

I made this a couple of nights ago for my boyfriend and myself, and we thought it was absolutely phenomenal. I did make some changes. I cut the recipe in half overall, used leeks instead of onions, more celery, fresh diced tomatoes, canned corn (not drained), and turbot for the fish. I also added cumin and garlic, and used paprika since we didn't have cayenne on hand. I had to add a little water during cooking to get the right consistency. To serve, I sprinkled some mexican blend shredded cheese on top and we ate it using tortilla chips as spoons. In the future, I might use cilantro instead of parsley, and maybe serve with a dollop of sour cream and a sprinkle of lime juice. Keeping in mind the earlier review concerning the fish being too dry, I only cooked the turbot in the stew for about 5 minutes, and it was perfectly tender and melt-in-your-mouth.

5 5

Easy to make, very tasty. Added some salt and used cilantro instead of parsley. Added a little more cumin. I will definitely make this again.

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