Fish Stew with Leeks and Mushrooms

Fish Stew with Leeks and Mushrooms

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Fish Stew with Leeks and Mushrooms calories by ingredient



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 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

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.

Member Ratings For This Recipe


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    Very Good
    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