Mexican fish stew

Ingredients:

• 4 tilapia fillets (170g each), cut into 4 pieces
• Salt and freshly ground pepper
• 3 limes (2 juiced, 1 sliced)
• 250 g new potatoes, cut into large slices
• 4 small ears of frozen corn
• 2 tbsp. l. olive oil
• 1 large onion, finely diced
• 1/2 tsp dried thyme
• 3 cloves garlic, chopped
• 1 tbsp chili powder (See the recipe for the chili pepper spice mix here)
• 1 bunch cilantro, leaves separated from stems and coarsely chopped
• 450 g canned fried tomatoes

Preparation:

1. Place the fish in a shallow dish, season with salt and pepper. Add lime juice, stir, and let marinate. Place the potatoes in a saucepan, cover with cold water, and season with salt. Bring to a boil, add the corn, and simmer, covered, until half-cooked, about 8 minutes. Set aside 1 cup of the vegetable broth for braising, and discard the remaining broth.
2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion (except 1/3 cup) and thyme and cook until softened, about 2 minutes. Add garlic, chili powder, and half of the cilantro leaves and cook, stirring, for 2 minutes. Add tomatoes and continue cooking until some of the liquid has evaporated, about 4 minutes. Add potatoes, corn, and the remaining broth.
3. Add the fish and marinade to the pan and continue simmering, basting the fish with the sauce, until cooked through, about 5 minutes. Season with salt and pepper to taste. Arrange the fish and vegetables on plates, sprinkle with the remaining onion and cilantro. Serve the braised fish with lime wedges.