Is it too late to wish everyone a Happy New Year? Hopefully not. You’ve probably made some resolutions, changes, promises, goals, whatever you choose to call them. The title is inconsequential, but the meaning is the same. It’s the time of year when you may be feeling antsy for what lies ahead, and that internal energy can be quite the ember to start a fire! Much success with your plans. Feel free to share them with us. We hope you enjoyed the holidays with your friends and family, and thanks for stopping in as we finally start off this New Year with a new recipe. If you’re thinking it’s about time, well, you don’t have to wait any longer.
Maintaining a healthier regime is always high on the to-do list when the New Year comes around, so we have a recipe that is satisfying and fairly wholesome. It is a simple fish stew with a standard foundation of carrots, onions and celery, as well as tomatoes and spices. The mirepoix base lends a chunky hand to each bite, along with the tomatoes. In fact, cooked tomatoes are great for your health due to the enhancement of lycopene and antioxidants. A little touch of heat kicks up the metabolism, so if you enjoy that tingle on your tongue, feel free to increase the spice as you like.
Admittedly, there are ingredients featured in this recipe that are quite specific, though not completely necessary if you want to make the recipe. The Chiapas Mexican Seasoning Paste is a mixture of spices, most importantly the annatto seed from the achiote tree. The paste is technically called a recado. It is as seasoning blend dating back to the Mayan empire. Various chiles and spices were pounded together by hand and wrapped in banana leaves then used to flavor meals. Flash forward to today, and you can buy recado prepared recado mixtures by the jar. The second ingredient hails from the Pinch Me family. The Tomato Oregano blend adds extra punch to the stew. You can make simple substitutions for both of these ingredients, which are listed in the recipe below.
Spicy Cod Stew – Serves 8
3 tablespoons olive oil, divided
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onion
1 large green pepper, chopped
2 cloves garlic, sliced
3 tablespoons Chiapas Recado Rojo (or tomato paste)
14.5 ounces stewed tomatoes
1/4 large jalapeno, minced
1 bay leaf
Zest of 1 lemon
4 cups chicken or vegetable broth
1 pound cod fillets, thawed
1 tablespoon Pinch Me Seasonings Tomato Oregano (or dried oregano)
1/2 teaspoon paprika
1 teaspoon kosher salt, plus more to taste
Fresh chopped parsley, for garnish, optional
Tortilla strips, for garnish, optional
1. Heat 2 tablespoons olive oil in a large soup pot over medium high heat. Add the carrots, celery, onion and garlic, cooking for 8-10 minutes or until the vegetables begin to soften.
2. Add the Chiapas Recado Rojo or tomato paste, stewed tomatoes, jalapenos and bay leaf, along with the broth. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes.
3. While the stew simmers, season both sides of the cod fillets with the Pinch Me Tomato Oregano, or dried oregano, paprika and kosher salt. Use all of the seasonings, pressing on both sides of the fish to make a crust.
4. In a separate medium frying pan, heat the remaining tablespoon of olive oil over medium high heat. Once hot, cook the fish for approximately 3 minutes per side. Remove from the pan and place on a plate. Break the fish up into large chunks.
5. Drop the fish into the stew and simmer for just 2-3 minutes or until cooked through. Season the stew to taste and serve hot. Garnish with parsley and tortilla chips, if desired.
Disclaimer: We received no compensation for highlighting these ingredients. They were a fun purchase on vacation and worth a feature.