Fish Stewed In Tomatoes And Chilies Huanchaco Style Recipes

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BAKED FISH WITH TOMATOES



Baked Fish with Tomatoes image

Another simple, yummy recipe for cod. Please feel free to use fresh herbs in place of the dried. I usually sprinkle the top with some fresh parsley. Can also use fresh tomatoes when they are in season.

Provided by Kozmic Blues

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons butter or 2 tablespoons margarine
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 tablespoon flour
1 teaspoon brown sugar
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (15 ounce) can diced tomatoes with juice (I like whole, peeled canned tomatoes and I crush them by hand)
salt and pepper

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Steps:

  • Preheat your over to 400 degrees.
  • Spray a baking dish with non-stick spray.
  • Melt butter in a pan over medium heat.
  • Add onion and pepper and saute until softened.
  • Stir in flour, brown sugar, herbs, salt and pepper to taste, and combine well.
  • Gradually stir in tomatoes with juice.
  • Bring sauce to a boil.
  • Keep stiring until sauce has slightly thickened.
  • Place fish fillets in baking dish and top with the sauce.
  • Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily.

FISH WITH TOMATOES, OLIVES AND CAPERS



Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

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Steps:

  • In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
  • Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

JERSEY FRESH STEWED TOMATOES



Jersey Fresh Stewed Tomatoes image

This is a great side dish for ham or fish using garden-fresh tomatoes, peppers, celery and onions. A little sugar cuts the acid of the tomatoes.

Provided by SHORECOOK

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 8

Number Of Ingredients 11

6 large tomatoes - peeled, cored, and chopped
¾ cup chopped green bell pepper
½ cup chopped sweet onion
½ cup chopped celery
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon black pepper
1 tablespoon water
1 ½ teaspoons cornstarch

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Steps:

  • Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
  • Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.

Nutrition Facts : Calories 37 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5 g

SPICY SEAFOOD STEW WITH TOMATOES & LIME



Spicy seafood stew with tomatoes & lime image

John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli

Provided by John Torode

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 18

2 dried ancho or guajillo chillies
1 tbsp olive oil
1 large onion , chopped
4 garlic cloves , chopped
1 tsp chipotle paste or 1 tsp smoked hot paprika (pimentón)
1 tsp ground cumin
700ml chicken stock
250g chopped tomato , from a can
200g large peeled raw prawn
300g halibut or other firm white fish fillets, cut into 2.5cm pieces
300g clam
500g small new potato , halved and boiled
juice 2 limes
lime wedges
1 avocado , chopped
handful coriander leaves
1 small red onion , finely diced
corn tortillas , sliced and baked

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Steps:

  • Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
  • Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

Nutrition Facts : Calories 347 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium

TOMATO FISH STEW



Tomato Fish Stew image

Make and share this Tomato Fish Stew recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 onion, finely chopped
1 green bell pepper, chopped
salt and black pepper
1 tablespoon tomato paste
1 teaspoon cayenne pepper
1 (14 1/2 ounce) can crushed tomatoes
1 1/2 lbs tilapia fillets

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Steps:

  • In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
  • Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
  • Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
  • Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.

Nutrition Facts : Calories 278.1, Fat 10.2, SaturatedFat 2, Cholesterol 85.1, Sodium 258, Carbohydrate 12.4, Fiber 3.2, Sugar 2.4, Protein 36.7

TOMATO-RICH FISH STEW



Tomato-Rich Fish Stew image

The lycopene in tomatoes protects our brains against age-related decline. Fish's good fat has the same effect.

Provided by Jean Carper

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Yield 8

Number Of Ingredients 16

3 ½ ounces sun-dried tomatoes
2 tablespoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
2 (8 ounce) bottles clam juice
2 (14 ounce) cans diced tomatoes (no salt added)
1 cup dry red wine (or substitute broth or tomato juice)
4 garlic cloves, crushed
4 tablespoons fresh herbs (such as thyme, rosemary or basil)
2 bay leaves
½ cup kalamata olives, sliced
1 (15 ounce) can navy beans, drained and rinsed
1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
2 teaspoons fennel seeds, lightly crushed
1 pinch Salt and pepper, to taste
½ cup grated Parmesan cheese

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Steps:

  • In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
  • In a large pot, saute onion and green pepper in oil until softened.
  • In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
  • Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.

Nutrition Facts : Calories 280 calories, Carbohydrate 26 g, Cholesterol 26.5 mg, Fat 8.4 g, Fiber 6 g, Protein 20.3 g, SaturatedFat 1.9 g, Sodium 839.9 mg, Sugar 8.6 g

HOMEMADE STEWED TOMATOES



Homemade Stewed Tomatoes image

Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!

Provided by KITTYANN

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 16

Number Of Ingredients 2

10 ripe tomatoes
2 teaspoons salt

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Steps:

  • To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.7 g, Sodium 480.6 mg, Sugar 1.9 g

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES



One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

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Steps:

  • Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
  • While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
  • Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  • Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

SICILIAN FISH STEW WITH TOMATO AND PARSLEY



Sicilian Fish Stew with Tomato and Parsley image

Categories     Fish     Tomato     Stew     Quick & Easy     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

6 tablespoons olive oil
1 cup chopped onion
2 large garlic cloves, chopped
2/3 cup chopped fresh parsley
1 cup chopped tomato ( about 1 medium)
1 1/3 cups cold water
2/3 cup dry white wine
2 pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

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Steps:

  • Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

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