Mexican Fish Soup

• salt
• 6 ounces talapia
• 3 limes
• 1/2 pound potatoes
• 2 ears of corn split into 4
• 2 tablespoons olive oil
• 1 onion large
• 1/2 teaspoon dried thyme
• 3 cloves garlic
• 1 tablespoon ancho chili powder
• 1 bunch basil leaves
• 15 ounces diced fire roasted tomatoes no-salt-added

1. Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the basil and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water.
3. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and basil. Serve with lime wedges.
4. For more tips and other recipes like this please check out our cooking tutorials at https://www.youtube.com/user/C0LLECT0RSEDITI0N

salt, talapia, limes, potatoes, corn, olive oil, onion, thyme, garlic, ancho chili powder, basil, fire roasted tomatoes

Taken from www.yummly.com/recipe/Mexican-Fish-Soup-1557787 (may not work)