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Mexican Fish Stew

Gluten free • 30 mins to make • Serves 4


4 6 -ounce tilapia fillets, each cut into 4 pieces


1 bunch Cilantro, stems leaves and tender
4 small pieces Corn, frozen on the cob
3 cloves Garlic
3 Limes
1 Onion, large
1/2 lb Potatoes, new
1/2 tsp Thyme, dried
1 15 -ounce can Tomatoes, no-salt-added fire-roasted

Baking & Spices

1 tbsp Ancho or new mexico chile powder
1 Kosher salt and freshly ground pepper

Oils & Vinegars

2 tbsp Olive oil, extra-virgin

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