Spicy Fish Stew

Yield: 7 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 16%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.5g
  • Carbohydrate: 26.4g
  • Fiber: 3.2g
  • Cholesterol: 42mg
  • Iron: 1.5mg
  • Sodium: 345mg
  • Calcium: 47mg

Ingredients

  • 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

Preparation

  1. 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.
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