Stewed Cod Fish in Mexican Style
Put a flavorful twist on classic cod with this Mexican-inspired stew! Simmered in a zesty, aromatic tomato broth with just a touch of heat, the cod soaks up the dynamic flavors while remaining lusciously moist and tender. Easy to prepare and endlessly adaptable, this stew makes for a fabulous family meal or fun dinner party centerpiece.
Ingredients
- 4 cod fish fillets 150 g each
- 2 eetlepels of taco tacokruiden
- 1 can kidneybonen 400 g
- 1 can corn grains 175 g
- 50 g butter
- 1 pot mild taco sauce 454 g
- 4 lente-uitjes
Instructions
- Reel the cod fish fillets finished under the cold tap and dab them.
- Powder fillets with 1 eetlepel of the taco tacokruiden.
- The can kidneybonen and the can corn grains let leak out well.
- Mix the kidneybonen with the corn grains, the taco sauce and the rest of the kruiden.
- Hot the butter in a pan and barge cod fish fillets approx. 3 minutes on a moderate fire.
- Joint the broad bean corn mixture to cod fish fillets and leaves this in approx.
- 3 minutes warm becomes.
- Let stew whole approx. 5 minutes with the lid on the pan on a low fire softly.
- Cut in the meantime lente-uitjes in very narrow rings and scatter them concerning the Court.
Video
Notes
- Monitor cod closely to prevent overcooking
- Garnish bowls with suggested toppings for maximum flavor
- Adjust jalapeño amounts to preference for spice level
- Serve with rice, beans, tortillas, margaritas