Cazuela de Pescado

Cazuela de Pescado is a vibrant and flavorful Mexican fish stew that combines fresh fish with a medley of vegetables, creating a hearty and nutritious dish. It's perfect for a healthy lunch, offering a delightful balance of flavors and textures.

Ingredients

• White fish fillets (such as tilapia or cod) - 300 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, sliced
• Tomatoes - 2 medium, chopped
• Vegetable broth - 250 ml
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste
• Ground cumin - 1/2 teaspoon

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the diced red bell pepper and sliced zucchini to the pot, cooking for another 5 minutes until they begin to soften.
3. Stir in the chopped tomatoes, vegetable broth, ground cumin, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes.
4. Gently add the fish fillets to the pot, ensuring they are submerged in the broth. Cover and cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.
5. Remove the pot from heat and stir in the chopped cilantro and lime juice. Adjust seasoning if needed.
6. Serve hot, garnished with additional cilantro and lime wedges if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 80 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Packed with vitamins and minerals from the fresh vegetables.

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