Chili-Braised Fish With Tomatoes and Potatoes

Chili-Braised Fish With Tomatoes and Potatoes
Aya Brackett
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preparation
15
minutes
cooking
35
minutes
Serves 4

Ingredients

1/4
cup
olive oil
1 1/2
pounds
new potatoes (about 15), cut into 3/4-inch pieces
1
small onion, thinly sliced
2
poblano peppers, thinly sliced
kosher salt and black pepper
1
cup
reduced-sodium chicken broth
1
pint
grape tomatoes
1
tablespoon
fresh oregano leaves, plus more for serving
4
6-ounce pieces skinless cod, tilapia, or striped bass fillet

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the potatoes, onion, 1 of the poblanos, and ½ teaspoon salt. Cover and cook, stirring often, until the potatoes begin to soften, 12 to 14 minutes (reduce heat to medium if the skillet becomes too brown).
  2. Add the broth, tomatoes, oregano, and the remaining poblano to the skillet and cook for 1 minute, scraping up the brown bits on the bottom of the pan. Season the fish with ¼ teaspoon each salt and black pepper and place on top of the vegetables. Cover and simmer until the potatoes are tender and the fish is opaque throughout, 8 to 12 minutes more. Sprinkle with additional oregano.

 

Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 392
  • Fat 15 g
  • Sat Fat 2 g
  • Cholesterol 66 mg
  • Sodium 514 mg
  • Protein 33 g
  • Carbohydrate 30 g
  • Sugar 3 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 41 mg
What does this mean? See Nutrition 101.

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