Fish Stew with Leeks and Mushrooms

Name: Fish Stew with Leeks and Mushrooms Recipe
Yield: 8
Ingredients: 9-10 oz of firm white fish (cod halibut salmon snapper); 3 oz Leeks (white and light green parts only); 2 oz Mushrooms sliced or chopped; 2 oz Brussell Sprouts (or leafy green like kale or spinach); Half a can or 1 cup diced tomatoes with juice; 1 cup Shrimp Stock or Shrimp Bullion; 2 Tbsp Olive Oil; 1 clove Garlic; salt pepper to taste; top with fresh parsley or cilantro

(1)

Number of Servings: 8

Ingredients

9-10 oz of firm white fish (cod, halibut, salmon, snapper)3 oz Leeks (white and light green parts only)2 oz Mushrooms sliced or chopped2 oz Brussell Sprouts (or leafy green like kale or spinach)Half a can or 1 cup diced tomatoes with juice1 cup Shrimp Stock or Shrimp Bullion2 Tbsp Olive Oil1 clove Garlicsalt, pepper to tastetop with fresh parsley or cilantro

Directions

Sautee leeks, brussel sprouts, garlic, and mushrooms in Olive Oil over medium heat for 10 minutes. Season to taste with salt and pepper. Add stock, fish, and tomatoes with juice. Simmer on low for 20-25 minutes until fish is flaky. Top with fresh parsley or cilantro.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CLYNNTHOMAS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 97.0
Total Fat: 4.5 g
Cholesterol: 102.1 mg
Sodium: 58.7 mg
Total Carbs: 3.8 g
Dietary Fiber: 1.2 g
Protein: 10.1 g

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Member Reviews

GEWEST
I was looking for a recipe to use left over leeks. This was a surprisingly nice way to use it up. Had most of the other ingredients on hand as well. - 9/25/16