In keeping with a fish for Lent theme, Mi Cocina presents tilapia chowder-style. Tilapia ranks as one of the most popular fish consumed in the United States due to taste and low cost. It also helps that it contains heart-healthy omega-3 fatty acids. The recipe makes six servings.
• 2 tablespoons extra virgin olive oil
• 1 cup onions, diced
• 1/8 teaspoon ground pepper
• 1 teaspoon salt
• 2 cups water or low sodium chicken broth
• 2-3 medium size red potatoes, ½ inch pieces
• 2 ears of corn or 15 oz. can rinsed and drained
• 1 – 15 oz. can creamed corn
• 1 – 12 oz. can fat free evaporated milk
• ¼ teaspoon ground coriander, optional
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme leaves
• 1 bay leaf
• 1 lb. tilapia or tuna , cut into 1-inch chunks
• ½ lime, squeezed
• Crusty bread for dipping
1. In a large pot, heat olive oil and cook onions until lightly caramelized.
2. Add spices – oregano, thyme, coriander, salt and pepper. Mix well.
3. Add potatoes, water, bay leaf and bring to a boil. Then reduce heat to a simmer, cover and cook for an additional 10 minutes or until potatoes are fork tender.
4. While potatoes are cooking, prepare your fish. Cut into 1-inch pieces. Sprinkle salt and add lime juice. Set aside.
5. Add milk, corn and creamed corn to the potatoes. Mix until heated throughout.
6. Lastly, add tilapia and cook for about 5 minutes. Sauce will continue to thicken.
7. Discard bay leaf before serving. Serve with crusty bread for dipping.
Makes six servings.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.