Easy Fish Stew

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 20%
  • Fat: 3.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 15.7g
  • Carbohydrate: 14.6g
  • Fiber: 1.8g
  • Cholesterol: 33mg
  • Iron: 1mg
  • Sodium: 380mg
  • Calcium: 51mg


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/4 cup minced celery
  • 1 teaspoon chili powder
  • 2 cups water
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 pound cod or other lean white fish fillets, cut into bite-size pieces
  • 1/4 cup minced fresh parsley


  1. Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion, celery, and chili powder; sauté 3 minutes or until tender.
  2. Stir in water and next 4 ingredients (water through tomatoes); cook 10 minutes. Add fish; cook 3 minutes or until fish is done. Stir in parsley.
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