Change up the way you serve seafood with this hearty fish soup.
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Fish Stew with Tomatoes
Calories172 Per Serving
Protein19g Per Serving
Fiber3g Per Serving
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||16 g|
|Dietary Fiber||3 g|
2 1/2 lean meat, 1 vegetable, 1/2 starch
1 tsp. canola or corn oil
1 medium green bell pepper (chopped)
1 medium carrot (quartered lengthwise, chopped)
1/2 medium onion (chopped)
14.5 oz. canned, no-salt-added, diced tomatoes (undrained)
1 cup water
1 oz baking potatoes (peeled, diced)
1 tsp. salt-free Cajun or Creole seasoning blend
3 thin mild white fish fillets, such as tilapia or catfish (about 4 ounces each), rinsed, patted dry, cut into 1-inch cubes
2 tsp light tub margarine
1/2 tsp. salt
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell pepper, carrot, and onion for 3 minutes, or until the onion is soft, stirring frequently. Stir in the tomatoes with liquid, water, potato, and seasoning blend. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potato pieces are tender.
Gently stir in the fish. Cook, covered, for 5 minutes, or until the fish flakes easily when tested with a fork. Remove from the heat.
Fold in the margarine and salt, being careful not to break up the fish. Let stand, covered, for 5 minutes so the flavors blend. Ladle into soup bowls.
Keep it Healthy: If you have difficulty finding salt-free Cajun or Creole seasoning, make your own no-sodium variety in seconds. Just stir together 1/2 teaspoon each of chili powder, ground cumin, onion powder, garlic powder, paprika, and pepper, and, if you wish, 1/8 teaspoon of cayenne (this makes just over 1 tablespoon of the blend). While you have the ingredients out, you may want to double or triple the amounts and keep the extra blend in a container with a shaker top so you can easily sprinkle some on seafood, poultry, meat, and vegetables.