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.
Tips & Substitutions
For a deeper flavor, consider adding a splash of white wine or a pinch of smoked paprika. If you can't find unpeeled red potatoes, Yukon Golds work well as a substitute. Feel free to swap out the fish for shrimp or scallops if desired. To save time, use pre-diced vegetables and canned tomatoes. Always adjust the spice level of the Ro-Tel tomatoes based on your heat preference.
Serving Suggestions
Serve the fish stew hot, garnished with fresh cilantro or parsley for a touch of color. It pairs beautifully with crusty bread or a side of rice to soak up the delicious broth. For a complete meal, consider serving a light salad or some grilled vegetables alongside. This dish is perfect for sharing on a cozy evening with friends or family.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally. If it's too thick, add a splash of water or broth. Avoid reheating in the microwave, as it can overcook the fish and make it tough.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Stew - Peruvian contains roughly 786 calories, with 25g protein, 197g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (497% of the Daily Value), protein (50% of the Daily Value), and iron (42% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but be sure to thaw it completely before adding it to the stew. This ensures even cooking and helps maintain the texture of the fish. Adjust the cooking time slightly if necessary, as frozen fish may take a little longer to cook through.
How can I make this dish spicier?
To add some heat, consider using extra spicy Ro-Tel tomatoes or adding a dash of cayenne pepper or hot sauce during cooking. You can also include sliced jalapeños or a pinch of red pepper flakes for an additional kick. Adjust to your taste preference for the perfect spice level.
What type of fish is best for this stew?
Firm white fish like cod, halibut, or tilapia works best for this stew as they hold their shape during cooking. Avoid flaky fish like sole or haddock, which may disintegrate. You can also use a mix of fish and seafood for added variety and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).