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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 325
Ingredients Method Video Notes

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

Method
 

  1. Reel the cod fish fillets finished under the cold tap and dab them.
  2. Powder fillets with 1 eetlepel of the taco tacokruiden.
  3. The can kidneybonen and the can corn grains let leak out well.
  4. Mix the kidneybonen with the corn grains, the taco sauce and the rest of the kruiden.
  5. Hot the butter in a pan and barge cod fish fillets approx. 3 minutes on a moderate fire.
  6. Joint the broad bean corn mixture to cod fish fillets and leaves this in approx.
  7. 3 minutes warm becomes.
  8. Let stew whole approx. 5 minutes with the lid on the pan on a low fire softly.
  9. 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