Southwest Cilantro Fish Stew Recipes

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SOUTHWEST CILANTRO AND JALAPENO STEW



Southwest Cilantro and Jalapeno Stew image

A bold and brothy soup flavored with cilantro, jalapeno, and taco seasoning. These bold flavors are complimented by a touch of honey and cinnamon. Use stew meat or ground beef for the perfect Southwestern meal.

Provided by Brielle

Categories     Soups

Time 6h15m

Yield 6-8

Number Of Ingredients 19

2 tablespoons cooking oil
1 small onion, diced
2 pounds lean stew meat or ground beef*
4¼ cups water
1 tablespoon cornstarch
½ cup mild pickled jalapeno juice
1 can diced tomatoes, with juice
¼ cup McCormick taco seasoning
½ teaspoon dried oregano
¼ teaspoon granulated garlic
¼ teaspoon cumin
¼ teaspoon cinnamon
½ cup roughly chopped cilantro, loosely packed (about ½ a bunch)
1 bag frozen corn (12 oz.)
1 can black beans
1 can pinto beans
1 tablespoon honey
1-1½ teaspoons salt
¼ teaspoon pepper

Steps:

  • Trim fat off of stew meat and cut chunks into equal bite sized pieces for even cooking. Dice onion and roughly chop cilantro. Dissolve cornstarch into 4¼ cups cool water. Set aside.
  • Heat 2 tablespoons of cooking oil on medium high heat in a large skillet. Add onions and sauté for 3 minutes, until becoming slightly tender. Add stew meat or ground beef* and cook until browned on outside. Transfer onion and meat to a crockpot.
  • Add the water mixture, jalapeno juice, and diced tomatoes with juice to the crockpot and stir. Add taco seasoning, oregano, garlic, cumin, cinnamon, and cilantro to crockpot and stir. Cover and cook on low for 5-6 hours (2½-3 hours on high) or until meat is tender, adding the frozen corn and black beans the last hour of cooking.
  • Once meat is tender, remove lid and add honey, 1 teaspoon of salt, and ¼ teaspoon of pepper. Stir and taste. Add additional seasonings to liking.
  • Serve warm with desired toppings.

SOUTHWEST CILANTRO FISH STEW



Southwest Cilantro Fish Stew image

This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilantro and sliced jalapenos.

Provided by ElizabethKnicely

Categories     Stew

Time 30m

Yield 4 2 1/2 cup servings, 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 cups chopped onions
1 cup carrot, sliced 1/4-inch-thick
1 cup celery, sliced 1/4-inch-thick
3 garlic cloves, minced
1 jalapeno pepper, sliced
4 cups reduced-sodium fat-free chicken broth
2 cups cubed peeled yukon gold potatoes or 2 cups red potatoes
1 cup dry white wine
1/2 cup chopped fresh cilantro
1 (15 ounce) can crushed tomatoes, undrained
1 lb halibut, cut into bite-size pieces
1/2 lb large shrimp, peeled and deveined
lime wedge
fresh cilantro stem (optional)

Steps:

  • Heat oil in large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeno to pan; saute 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladel 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 377.6, Fat 6.1, SaturatedFat 1, Cholesterol 127.2, Sodium 592.3, Carbohydrate 37.8, Fiber 6.3, Sugar 6.8, Protein 33.6

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