Fish Pepper Yam Stew | Tilapia, Potatoes, and Corn
Learn how to make a flavorful Fish Pepper Yam Stew with a twist, a hearty one-pot fish stew recipe with tender tilapia, yam, potatoes, and corn, perfect for fans of spicy fish stew and comforting fish and yam stew dishes.
Servings 4
Calories: 347kcal
Ingredients
For the Tubers
- 1 small yam cut into chunks
- 1 medium Yukon gold cut into chunks
- 4 cups low-sodium vegetable or fish broth
- salt and pepper v
For the Herb Paste
- 1 tablespoon olive oil
- 1 small onion diced
- 1 medium jalapeno diced
- 3 cloves garlic
- 1 bunch cilantro
- ½ tablespoon ground cumin
- 1 lime juiced
For the Vegetables
- 1 stalk celery small diced
- 2 small carrots peeled and small diced
- 1 cup fresh corn kernels
To finish the Soup
- 12 ounces white fish fillets snapper, grouper, tilapia, or cod, 2-inch chunks
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Tubers: In a large Dutch oven, combine the yam, potatoes, and broth. Season with kosher salt and ground black pepper to build the base flavors. Place the pot over medium-high heat and bring the broth to a gentle simmer. Allow the tubers to cook for about 15 minutes . At this point, they should be partially tender- you'll notice some resistance when pierced with a fork, but it should slide through more easily than when raw.
- Make the Herb Paste: While the tubers are simmering, prepare the herb paste. In a food processor, combine olive oil, onion, jalapeño, garlic, cilantro, cumin, and lime juice. Blend until you have a smooth, fragrant paste. This mixture will infuse the stew with vibrant flavor and aroma. Once blended, set the herb paste aside and prepare to incorporate it later in the recipe.
- Add Vegetables: After the tubers have cooked for about 15 minutes, stir in the diced celery, carrots, and fresh corn kernels. These vegetables add texture, sweetness, and an extra layer of flavor to the stew. Let them cook together with the yam and potatoes for about 5–8 minutes or until the carrots are tender when pierced with a fork.
- Add Fish and Herb Paste: Once the vegetables have softened, gently add the white fish chunks and the prepared herb paste to the pot. Carefully stir everything together, being mindful not to break apart the delicate fish pieces. The herb paste will blend with the broth, creating a rich and aromatic base that complements the fish beautifully.
- Final Cook and Serve: Let the stew simmer for about 5 minutes or until the fish is fully cooked and firm to the touch. You can test doneness by lightly pressing on a piece of fish-it should feel firm but not rubbery. Remove the pot from the heat and let it rest for about 2 minutes to allow the flavors to settle. Serve warm in bowls, and if desired, garnish with a sprinkle of fresh cilantro for an extra burst of freshness.
Notes
Tips for Success
- Don’t overcook the fish: It should be firm but tender.
- Adjust spice levels: Add more jalapeño or a Scotch bonnet pepper for extra heat.
- Serving suggestion: Enjoy with warm bread, sliced avocado, or rice to soak up the flavorful broth. Safety First
- Use gloves and/or wash hands thoroughly afterward, and with all equipment that touches the hot pepper, do not touch your eyes. For a Hotter Kick
- Replace the jalapeno peppers or scotch bonnet for more heat.
- Adjust spice levels: Add more jalapeño or a Scotch bonnet pepper for extra heat.
- Serving suggestion: Enjoy with warm bread, sliced avocado, or rice to soak up the flavorful broth. Safety First
- Use gloves and/or wash hands thoroughly afterward, and with all equipment that touches the hot pepper, do not touch your eyes. For a Hotter Kick
- Replace the jalapeno peppers or scotch bonnet for more heat.
Nutrition
Calories: 347kcal | Carbohydrates: 54g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 91mg | Potassium: 1581mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4626IU | Vitamin C: 42mg | Calcium: 67mg | Iron: 2mg
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