Rock Fish Mexican Stew
4-6 ounces rockfish fillets, cut into 1 inch pieces
2-15 ounce cans, fire roasted tomatoes
2 cups Yukon Gold potatoes, 1/2" pieces and 1 cup potato cooking water
1 ear fresh corn, kernels removed
2 Tbs extra virgin olive oil
1 large onion, diced
1/2 tsp dried thyme
3 cloves garlic, minced
1 1/2 Tbs ancho Chile powder
1 tsp salt, divided
zest and juice of 1/2 lime
1. In a 2-quart pan, cover potatoes with water and add salt. Bring to a boil and cook potatoes about 8 minutes until soft. Reserve 1 cup of the potato cooking water. Drain remaining liquid from potatoes and set aside.
2. Heat olive oil over medium-high heat, add onion and remaining 1/2 teaspoon salt and thyme. Sauté for 3 minutes. Add garlic and ancho powder and sauté for an additional minute.
3. Reduce heat to medium, add tomatoes and simmer for 4-5 minutes. Stir in potatoes and reserved potato water. 4. Add fish and corn and continue cooking for 3-4 minutes. Stir in lime juice and zest. Serve.