Mexican Fish Stew

1. 1

   Cut fish into bite sized chunks. Place the chunks of fish in a bowl and mix with the juice of two limes. Set the fish aside and start heating a Dutch oven on medium heat. Once hot, add the olive oil, chopped onion, bay leaf and garlic and saute until onions and garlic are soft.

2. 2

   Next, add the chili powder and roasted tomatoes and stir together with the onion mixture. Then add in the marinated fish and add a good amount of salt and pepper. Simmer in the tomato broth, turning once, for about three minutes total.

3. 3

   Then add the chicken broth and water and bring to a gentle simmer. Once simmering add the shrimp, adjust salt as needed and simmer for about 10 minutes.

4. 4

   Ladle the soup into four separate bowls, top each with chopped cilantro. Cut the third lime in wedges and add a lime wedge to each bowl. Muy delicioso!

* Per serving · 4 servings · Values may vary.