Rating: 3.5 stars
2 Ratings
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  • 3 star values: 1
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If you're concerned about the grouper overpowering the light, fresh taste of this stew, you can rest easy. Grouper is a mild fish, and it quickly absorbs the flavors with which it is seasoned. Wait until the last 3 minutes to add the shrimp and fish; they don't need to cook long.  If you don't want to use the wine, you can replace it with 1/4 cup of fish stock, chicken broth, or water.

Recipe by Oxmoor House March 2010

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
4 mins
cook:
11 mins
total:
15 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add leek, fennel, and garlic to pan; sauté 4 minutes or until tender. Stir in tomatoes, broth, wine, and 1 tablespoon parsley; bring to a boil. Add fish and shrimp; cook 3 minutes or until done. Sprinkle with remaining 2 tablespoons parsley, and garnish with parsley sprigs, if desired.

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  • Choice Ingredient

  • Fennel, an aromatic plant native to the Mediterranean region, has licorice-like flavor and is delicious raw or cooked. Chopped and sautéed, the fennel bulb adds body and rich flavor to soups. Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas. Store fennel bulbs in a perforated plastic bag in the refrigerator for up to 5 days.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

127 calories; fat 2g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.5g; protein 14.2g; carbohydrates 10.5g; fiber 2.5g; cholesterol 58mg; iron 2.1mg; sodium 391mg; calcium 60mg.
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