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Spicy Fish Stew
Number of Servings: 8
Serving Size: 1-1/4 cups
A zesty mix of fish and vegetables, this stew is sure to become a family favorite.
Use any firm, white-fleshed fish you prefer, such as catfish, cod, or perch.
To serve, ladle the stew over cooked rice or a slice of toasted garlic bread. Add 1 starch exchange for 1/3 cup of rice or 1 starch plus 1 fat exchange for each slice of garlic bread.
|sliced mushrooms||2 cups|
|sliced celery||1 cup|
|chopped onion||1 cup|
|clove garlic, minced||2 ea|
|olive oil||1 Tbsp|
|tomato juice or vegetable cocktail||1 quart|
|bay leaf||1 ea|
|hot pepper sauce||0.50 tsp|
|fresh ground black pepper||0.50 tsp|
|white fish, catfish, cod or perch||1|
In a large saucepan, sauté the mushrooms, celery, onion, and garlic in oil over medium heat about 5 minutes. Add the thyme and sugar; sauté 1 minute. Add the tomato juice, bay leaf, pepper sauce, and pepper; bring to a boil.2:
Reduce the heat; add the fish and simmer, uncovered, about 10 minutes.3:
Discard the bay leaf; stir in the parsley and serve hot.
|Calories from Fat 32|
|Total Fat 4g|
|Saturated Fat 1g|
|Dietary Fiber 2g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Vegetable1 Meat Lean|
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