Mexican Fish Stew with Sweet Potatoes and Corn

Ingredients

1 T olive oil

1/2 onion diced

2 cloves garlic chopped

1 T ground coriander

1/2 T cumin

1 sweet potato, peeled and diced

2 T Greenridge Farm Red Jalapeno mustard

4 T honey

1 28 oz can whole peeled Italian plum tomatoes

1 c water or vegetable stock

1 can corn (no salt), drained

2 cans King Oscar Mackerel with jalapeno peppers, drained and cut in large pieces

Fresh Spinach, 3 or 4 large handfuls

Salt & pepper to taste

Juice of lime

Suggested toppings:

jalapenos

crushed tortilla chips

onions

avocado

cilantro

scallions

Instructions:

Heat 1 tbsp. oil in a large Dutch oven or pot over medium heat. Add the onion and garlic, cook, stirring often, until the onion is translucent, 3 to 5 minutes. Stir in coriander and cumin and cook 1-2 minutes until fragrant. Add the sweet potato and continue to cook 5 minutes. Add mustard, honey and tomatoes, simmer uncovered for 10 minutes. Add water or stock if too thick. Break the tomatoes into large pieces with wooden spoon. Add corn and fish, stir to combine. Add fresh spinach 1 minute before serving so it remains bright green. Season with salt and pepper to taste.

To serve top bowls of fish stew with fresh lime juice, jalapenos, crushed tortilla chips, onions, avocado, cilantro, scallions, etc.

Enjoy!

Serves 4-6

* Recipes are published as they were submitted to the Cook of the Week Challenge judges.