Tomatillo Fish Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1&1/4 pounds tomatillos, husked (about 8)1 Tbsp olive oil1 fresh jalapeno chile, thinly sliced 1 small onion, finely chopped1 cup chopped cabbage1 cup fresh or thawed frozen corn kernels 3 cups low-sodium chicken broth 1/2 cup slightly sweet white wine, such as Riesling or Chenin Blanc 1 pound halibut cut into 1" pieces 1/2 cup chopped parsley, or 2 TBSP dried1 cup chopped cabbage
Thinly slice 3 tomatillos and set aside. Chop remaining tomatillos
Heat oil in a 4-5 quart pan over medium heat. Add chopped tomatillos, chile, onion, and corn, and cabbage. Cook stirring occasionally, until mixture begins to brown (about 10 min).
Add broth and wine; cover and bring to a boil. Stir in fish and sliced tomatillos. Remove from heat, cover and let stand until fish is just slightly transparent or wet inside; cut in thickest part to test (about 1 minute).
Stir in parsley just before serving.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMARTENS.
Heat oil in a 4-5 quart pan over medium heat. Add chopped tomatillos, chile, onion, and corn, and cabbage. Cook stirring occasionally, until mixture begins to brown (about 10 min).
Add broth and wine; cover and bring to a boil. Stir in fish and sliced tomatillos. Remove from heat, cover and let stand until fish is just slightly transparent or wet inside; cut in thickest part to test (about 1 minute).
Stir in parsley just before serving.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMARTENS.
Nutritional Info Amount Per Serving
- Calories: 296.6
- Total Fat: 7.9 g
- Cholesterol: 46.5 mg
- Sodium: 515.9 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.6 g
- Protein: 34.5 g