Halibut Stew - Chef Meg's MINUS ALMONDS

1 T olive oil
1 medium onion, finely chopped
1 can (14.5 oz) petite diced tomatoes
(or 6 roma tomatoes, skins and seeds removed, then chopped)
pinch white pepper
2 cups low sodium vegetable broth
1/2 cup white wine (optional)
12 oz halibut fillets, cut into 1 inch cubes
2 cups loosely chopped bok choy (or shredded fresh spinach)
2 T fresh chopped basil (optional)
1/4 cup fresh chopped parsley (optional)

Place a large saute pan over moderate heat; add oil. Add chopped onions and saute, stirring for 2-3 minutes. Don't let the onions brown. If using wine, add it to the pan, and, with a wooden spoon, scrape the bottom of the pan to loosen any onion that might have stuck. Add tomatoes and pepper; bring to a simmer. Cook for 3 minutes. Add stock and almonds; stir to combine. Add bok choy and simmer to wilt; 2 minutes. Add halibut and cook until fish becomes opaque, approx. 4-5 minutes.
If using herbs, add just before serving.

Recipe makes 6 servings with 2-3 ounces of halibut per serving. Addition of wine will add less than 10 calories per serving.

Serve this over brown rice (calories not included).

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ALICIABH.