Fish and Mushroom/Tomato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
9 100g Basa Fillets1 can Mushrooms1 can Peas and Carrots1 large can of crushed tomatoesgarlicsalt to tastepepper to taste 1 tsp Lea & Perrins Sauce1 cup waterI tbsp Olive Oil2 medium onions 3 cups fresh mushrooms1 tsp thyme1 cup frozen Peas and Carrots
Chop onions and toss into saucepan with olive oil, add the chopped garlic, salt and pepper, let onions brown, add in the fresh mushrooms, cook until they are done, add the can of mushrooms, can of peas and carrots and the frozen peas and carrots, add all the crushed tomato sauce and water, and the thyme, stir, cover and simmer for 5 mins. add the basa fillets, turn heat down to medium and stir once gently, cover and let cook another 10 mins. Now add Lea & Perrins sauce stir once again very gently, being careful not to break the fillets of fish, turn heat down and continue to simmer, for another 20 mins. If the sauce is too thick you can add another cup of water. Keep checking to make sure it doesn't stick at the bottom of the pan, stir gently. Can be served with Spaghetti or Rice. Enjoy!
Number of Servings: 9
Recipe submitted by SparkPeople user FITFIGHTER.
Number of Servings: 9
Recipe submitted by SparkPeople user FITFIGHTER.
Nutritional Info Amount Per Serving
- Calories: 202.9
- Total Fat: 5.5 g
- Cholesterol: 35.0 mg
- Sodium: 686.3 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 6.0 g
- Protein: 20.7 g
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