Fish Stew

Servings:

(4 Servings)

Ingredients:

• 8 ounces white fish (cod, haddock, sole or flounder)
• 6 ounces shrimp, peeled and deveined
• ⅓ cup chopped onion
• 2 stalks celery, sliced
• 1 garlic clove, minced
• 1 ¼ cup fat free chicken or vegetable broth
• 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 teaspoon dried oregano, crushed
• Salt and pepper to taste
• 1 tablespoon parsley, chopped

Instructions:

1. Cut fish into 1- ½-inch pieces and cut shrimp in half lengthwise.
2. In large saucepan, cook onion, celery, and garlic in 1/4 cup of chicken broth until tender.
3. Stir in 1 cup broth, bring to boil, and reduce heat.
4. Simmer, uncovered, for 5 minutes.
5. Stir in tomatoes, tomato sauce, oregano, salt, and pepper, return to boiling and reduce heat. Cover and simmer for 5 minutes.
6. Stir in fish and shrimp, return just to boiling and reduce heat to low.
7. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.

Nutritional Facts (per serving): 110 Calories (20g Protein, 5g Carbs, 1g Fat)