Spicy Fish Stew

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

More From Cooking Light

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Fish Stew Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy