Spicy Red Fish Stew (SBD friendly)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 T EVOO1 lg onion diced1 C chopped carrots 3/4 C chopped celery 1 jar (8 oz) roasted red peppers (approx 3 peppers) 5 C chopped roasted tomatoes (approx 3 14.5 oz cans), 2 C cooked cannellini beans (or 1 can, rinsed)6 garlic cloves (minced)1/2 C chopped cilantro juice of 1 lemon and 1 tsp grated peel 2 lbs cod fillets cut into 1" pieces1 T cumin1 T chili pepper sauce1 T paprika1 C clam broth1 C dry white wine 1/2 t Old Bay seasoning (opt).
Directions
Heat 2 T EVOO in large pot and saute onions, celery and carrots til soft, ~6-10 min. Add garlic, cook for 1 min, then add peppers, tomatoes with juice, clam broth and wine, beans and spices (cumin, paprika, Old Bay, chili sauce). Bring to simmer and cook for 10 minutes. Stir in cilantro, lemon juice and lemon peel. Add fish and simmer on low til opaque in middle (5-7 min). Season with salt and pepper as needed. Serve.

Serving Size: Makes 8 lg (2 cup) servings
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 302.8
  • Total Fat: 5.4 g
  • Cholesterol: 62.4 mg
  • Sodium: 250.8 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 6.6 g
  • Protein: 32.3 g

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