Try this Fish Stew (Mf) recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan heat olive oil. Add onion and cook until tender, adding water if onions begin to stick. Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender. Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley. Yield: 4 servings ESPECIALLY GOOD FOR KIDS: If your kids wont eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636 Posted to MC-Recipe Digest V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 35 | ||
Calories from Fat: 17 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 96.6mg | 3 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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