Fish Stew - Peruvian
A flavorful Peruvian fish stew with vibrant bell peppers, potatoes, corn, and a tangy lemon twist, perfect for seafood lovers seeking hearty comfort in a bowl.
Ingredients
- 1 1/2 lb boneless fish, cut into chunks ⓘ
- 1/2 cup celery, chopped ⓘ
- 3 slices bacon, fried and diced ⓘ
- 2 cups red and green bell peppers, thinly sliced ⓘ
- 1 cup onions, sliced thin
- 1 lb unpeeled red potatoes ⓘ
- 2 ears corn, broken in half ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 (16 oz) can tomatoes ⓘ
- 2 1/2 cups water ⓘ
- 1/2 to 1 can Ro-Tel tomatoes ⓘ
- 1 can chicken broth
- salt and pepper to taste
Instructions
- In a large saucepan, brown the bacon and dice it.
- Stir in bell peppers and onions and sauté until wilted.
- Add potatoes, corn, tomatoes, Ro-Tel, water, lemon juice, salt, and pepper.
- Bring to a boil and then reduce to a simmer for 20 to 30 minutes.
- Add fish and cook for 5 minutes or until the fish is done.
Nutrition & Diet Analysis (per serving)
202
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).