Spicy Fish Stew



7 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 221
Caloriesfromfat 16 %
Fat 4 g
Satfat 0.6 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 20.5 g
Carbohydrate 26.4 g
Fiber 3.2 g
Cholesterol 42 mg
Iron 1.5 mg
Sodium 345 mg
Calcium 47 mg


1 1/2 tablespoons olive oil
2 cups chopped onion
3/4 cup chopped green bell pepper
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
4 cups red potato, halved (about 1 1/4 pounds)
1 1/2 cups chopped seeded peeled tomato
1 1/2 cups clam juice
1 cup dry white wine
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 1/2 pounds cod or other lean white fish fillets, cut into 3- x 1-inch pieces
2 tablespoons dry sherry
2 tablespoons minced fresh parsley


Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, crushed red pepper, and garlic; sauté 5 minutes. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 15 minutes. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.

September 1998
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