Halibut Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbspns Extra light olive oil1 medium onion chopped1 large can of diced tomatoes no additives(or 6 roma tomatoes without skins)2 cups low sodium vegetable broth1/2 cup white wine (optional)1/3 cup ground almonds3 x 4oz halibut fillets cut into 1 inch cubes2 cups loosely chopped bok choy (or fresh spinach)2 tbspns fresh chopped basil (optional)1/4 cup fresh chopped parsley (optional)
In a large soup pot sautee onions in olive oil over medium heat until tender (careful not to brown). (3 mins)
Stir in 1/2 cup of white wine. reduce by 1/3. (2-3 mins)
Add the entire contents of a large can of diced tomatoes (or the diced roma tomatoes) and stir. Bring to a simmer. (3 mins)
Pour in 2 cups of vegetable broth and bring to a simmer.
Stir in ground almonds and simmer for a 2 minutes.
Add salt and pepper to taste.
While simmering add bok choy, basil and parsley and stir in to wilt
Add Halibut and cook stirring gently until it turns opaque (approx 4 mins)
serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user LIL_SPARK.
Stir in 1/2 cup of white wine. reduce by 1/3. (2-3 mins)
Add the entire contents of a large can of diced tomatoes (or the diced roma tomatoes) and stir. Bring to a simmer. (3 mins)
Pour in 2 cups of vegetable broth and bring to a simmer.
Stir in ground almonds and simmer for a 2 minutes.
Add salt and pepper to taste.
While simmering add bok choy, basil and parsley and stir in to wilt
Add Halibut and cook stirring gently until it turns opaque (approx 4 mins)
serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user LIL_SPARK.
Nutritional Info Amount Per Serving
- Calories: 146.2
- Total Fat: 6.7 g
- Cholesterol: 17.5 mg
- Sodium: 378.0 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.4 g
- Protein: 13.6 g
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