Smoked tomato fish stew

Ingredients:

• 4 tilapia fillets, 170g each, cut into 4 pieces
• 3 limes (juice 2, cut 1 into wedges)
• 200 g of young potatoes, cut into thick slices
• 4 small pieces of frozen corn on the cob
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 0.5 tsp dried thyme
• 3 cloves garlic, crushed
• 1 tbsp ground ancho or New Mexico pepper
• 1 bunch cilantro, leaves and tender stems coarsely chopped
• 1 can (425 g) canned fire-roasted tomatoes, no salt added

Preparation:

1. Place the fish in a shallow dish, season with salt and pepper. Add lime juice and stir; set aside. Place the potatoes in a saucepan, cover with water, and season with salt. Bring to a boil, add the corn, and simmer, covered, until the vegetables are tender, about 8 minutes. Set aside 1 cup of the cooking liquid, and discard any remaining liquid.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add almost all of the onion (reserving 1/3 cup) to the skillet along with the thyme and cook until softened, about 2 minutes. Add the garlic, chili powder, and half the cilantro and cook, stirring, for 2 minutes. Add the tomatoes and cook, stirring occasionally, until the liquid has evaporated slightly, about 4 minutes.
3. Add the potatoes, corn, and broth. Add the fish and lime marinade to the pan and simmer over low heat, basting the fish with the sauce, until cooked through, about 5 minutes. Season with salt and pepper to taste.
4. Divide the stew among bowls and garnish with the remaining onion and cilantro. Serve with lime wedges.