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Southwestern Fish Stew


This easy fish stew is chockful of fish, shrimp, rice, and southwestern flavors.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4 to 6


  • 1 tablespoon butter
  • 2 large onions, cut into 1/4-inch-thick slices (2 cups)
  • 2 cloves garlic, minced
  • 1 small jalapeño pepper, seeded and sliced (or more to taste)
  • 1 cup uncooked white long grain rice
  • 4 cups water
  • 1/4 cup finely fresh cilantro
  • 1 (15-ounce) can crushed tomatoes, undrained
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 2 cups frozen corn kernels
  • 1 jar (5 ounces) pimientos or roasted red peppers, drained and chopped (about 1/2 cup)
  • 1 pound firm-textured white fish fillets, such as cod, ocean perch, or flounder
  • 1/2 pound peeled and deveined large shrimp
  • Lime wedges, for serving


1. In a heavy 5-quart pot, heat the oil and butter over medium heat. Add the onions and garlic and cook for about 6 minutes, stirring often, until the onion is softened. Stir in the rice, water, 2 tablespoons of parsley, the tarragon, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper.

2. Bring the mixture to a boil over medium-high heat. Reduce the heat to low. Cover and simmer for 8 to 10 minutes, or until the rice is almost tender.

3. Stir in the corn and pimiento. Arrange the fish fillets over the top and sprinkle with the remaining parsley, salt, and pepper. Cover and simmer for 10 to 15 minutes longer, or until the fish is opaque at it thickest part when tested with a fork.

5. Remove the pan from the heat and serve right away with lime wedges.

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