Entree: Mexico – Tabasco – Mone de Pescado (Tabasco-style fish stew in a tangy, herb-scented broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (snapper, grouper, or similar), cut into 1½-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium tomatoes, chopped (about 12 oz / 340 g)
- 1 tbsp (15 ml) achiote (annatto) paste
- 2 dried guajillo chiles, stems and seeds removed, soaked in hot water until soft (about 6 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano (preferably Mexican oregano)
- 1 cup (240 ml) fish stock or water
- 2 limes, juiced (about 3 tbsp / 45 ml)
- 6 fresh epazote sprigs (or 1 tbsp / 3 g dried epazote)
- 1/4 cup (15 g) chopped cilantro
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (for finishing)
- Warm corn tortillas or steamed white rice, for serving

Instructions

1. Heat the vegetable oil in a heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
2. Stir in the chopped tomatoes and achiote paste; cook until tomatoes break down, about 6 minutes. Meanwhile puree the soaked guajillo chiles with 2 tablespoons (30 ml) of the soaking liquid to a smooth paste and add to the pot.
3. Add ground cumin and oregano, stirring to combine and cook 1 minute. Pour in the fish stock (or water) and bring to a gentle simmer, scraping any browned bits from the bottom of the pot.
4. Season the broth with lime juice, sea salt, and black pepper. Add the fresh epazote sprigs and simmer uncovered for 8–10 minutes to allow flavors to meld.
5. Gently add the fish pieces in a single layer and simmer very gently for 6–8 minutes, or until the fish is just cooked through and flakes easily. Avoid boiling to keep the fish tender.
6. Stir in the chopped cilantro and drizzle with the olive oil. Taste and adjust seasoning with more salt or lime if needed.
7. Serve the Mone de Pescado hot with warm corn tortillas or steamed rice to absorb the broth.