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Spicy Fish Stew


"This is a good example of the melding of two cultures - cod and potatoes are the New England influences, while the tomato base of the stew and the sherry represent the Portuguese"
Original recipe yield: 7 servings.
Servings:
7

INGREDIENTS:

  • 1 1/2 tablespoons olive oil
  • 2 cups chopped onion
  • 3/4 cup chopped green bell pepper
  • 1/2 teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 4 cups red potato, halved (about 1 1/4 pounds)
  • 1 1/2 cups tomatoes - peeled, seeded and chopped
  • 1 1/2 cups clam juice
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 1/2 pounds cod or other lean white fish fillets, cut into 3 x 1-inch pieces
  • 2 tablespoons dry sherry
  • 2 tablespoons minced fresh parsley

DIRECTIONS:

  1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, crushed red pepper, and garlic; saute 5 minutes. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 15 minutes. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.


Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 221 (16% from fat); FAT 4g (sat 0.6g, mono 2.3g, poly 0.6g); PROTEIN 20.5g; CARB 26.4g; FIBER 3.2g; CHOL 42mg; IRON 1.5mg; SODIUM 345mg; CALC 47mg