Fish & Tomato Stew
Recipe: #23048
March 04, 2016
Categories: Sole, Scallops, Pacific Northwest Gluten-Free, Low Fat, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Zucchini, more
"This is out of a clean eating magazine. It shows nutrients per serving: cals 209, fat 5g, carbs 21g, fiber 5 g, sugars 10g, protein 21 g, sodium 590mg, cholesterol 41mg."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (509.7 g)
- Calories 185.2
- Total Fat - 5.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 34.2 mg
- Sodium - 429.8 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 5.7 g
- Sugars - 9.8 g
- Protein - 15.8 g
- Calcium - 111.9 mg
- Iron - 2.6 mg
- Vitamin C - 40.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a large pot over medium heat.
Step 2
Cook garlic and onion until soft.
Step 3
Add zucchini, carrot, celery, ginger and jalapeno pepper.
Step 4
Saute for 5 minutes
Step 5
Add tomatoes and juice, spices, fish, scallops and water and bring to a boil.
Step 6
Reduce heat and simmer for 7-10 minutes.
Tips
No special items needed.
1 Reviews
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