Mexican-style fish stew

Method

• 1
  Heat a chargrill pan over medium-high heat. Cook corn, turning, for 5 to 6 minutes or until tender and charred. Transfer to a board. Add 1 tortilla to pan. Cook for 1 minute on each side or until lightly charred. Cover to keep warm. Repeat with remaining tortillas.
• 2
  Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add onion and capsicum. Cook for 5 minutes or until softened. Add thyme, garlic and Mexican chilli powder. Cook for 1 minute or until fragrant. Add potato, tomatoes and 1 cup water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 12 to 15 minutes or until potato is just tender.

• 3
  Add the fish. Simmer, uncovered, for 5 to 7 minutes or until the fish is just cooked through (see notes). Remove and discard thyme sprigs.
• 4
  Using a small knife, remove kernels from corn cob. Transfer to a bowl. Add coriander. Season with salt and pepper. Toss to combine. Sprinkle jalapeño and corn mixture over stew. Serve with tortillas and lime wedges.