Chop all vegetables to the same size, about 1/2" cubes, except onion. Chop onion as small as possible.
In a heavy-based pan, warm the olive oil over medium heat. Add onions, celery, carrots and cook for 6 minutes, stirring occasionally. Add yellow pepper, zucchini and sauté for 6 minutes until the vegetables are lightly golden.
Add chopped tomatoes to the pan and cook for 3 more minutes. Add salt, pepper, bay leaf, dry cilantro and pour in the stock. Increase heat to medium-high and bring to a boil. Then lower heat and simmer for about 8-10 minutes until the vegetables are tender.
Add cod fillets and olives and simmer for the final 3-4 minutes.
Serve with chopped parsley.
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|Serving Size: 1 Recipe (914g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 70 (45%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 126.9mg||4 %|
|Potassium 1122.1mg||30 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 13.8g|
|Protein 4.6g||7 %|
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Calories per serving: 157
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