Recipe Details

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.

Name: Amount:
sliced mushrooms 2 cups
sliced celery 1 cup
chopped onion 1 cup
clove garlic, minced 2 ea
olive oil 1 Tbsp
thyme 1 Tbsp
tomato juice or vegetable cocktail 1 quart
sugar 2 tsp
bay leaf 1 ea
hot pepper sauce 0.50 tsp
fresh ground black pepper 0.50 tsp
white fish, catfish, cod or perch 1
parsley 0.25 cup

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.


Reduce the heat; add the fish and simmer, uncovered, about 10 minutes.


Discard the bay leaf; stir in the parsley and serve hot.

Nutritional Information (per serving)
Calories 115
Calories from Fat 32
Total Fat 4g
Saturated Fat 1g
Cholesterol 33mg
Sodium 480mg
Potassium n/a
Carbohydrates 11g
Dietary Fiber 2g
Sugars 7g
Protein 11g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Vegetable1 Meat Lean