This tasty One Pot Fish Stew is made with snapper filets in a rich and flavorful broth and a hearty dose of black beans, all served over Mahatma® Brown Rice.
Cook brown rice according to package directions.
Meanwhile, heat oil in a Dutch oven or large saucepan set over medium heat; cook onion, bell peppers, and garlic for 4 to 5 minutes or until slightly softened. Stir in fire-roasted tomatoes, black beans, salsa and corn; bring to boil.
Reduce heat to medium-low; cook for 15 to 20 minutes or until thickened slightly. Season with salt and pepper.
Stir in fish, ensuring pieces are submerged in the sauce. Cover and cook for 5 to 7 minutes or until fish just starts to flake. Garnish with cilantro.
Serve with rice, sour cream and lime wedges.
Use up any leftovers in a burrito with shredded cheese, lettuce and avocado.
The beauty of one pot and one pan meals is that it makes meal preparation simpler with less clean up afterward! The key is to create a base of delicious flavor and then mix in other ingredients to simmer together to perfection.
To make this delicious fish stew, start with a base of onion, bell peppers, and garlic in olive oil. Then, add in the fire-roasted tomatoes, beans and salsa for a kick! Let your fish fillets simmer in that mix of ingredients until ready and serve over a bed of rice to absorb everything for more flavor in every bite.
For best results, use fresh fish, but frozen fish can also be swapped in.
Looking for a few more ways to get seafood/fish and rice dishes into your weekly meal plan? We’ve got plenty of hearty options for you to enjoy any day of the week!
Substitute cod, haddock or tilapia for snapper.