Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light September 1998

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

221 calories; calories from fat 16%; fat 4g; saturated fat 0.6g; mono fat 2.3g; poly fat 0.6g; protein 20.5g; carbohydrates 26.4g; fiber 3.2g; cholesterol 42mg; iron 1.5mg; sodium 345mg; calcium 47mg.
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