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Ratatouille & Cod Stew

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Submitted by mnspenner

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
2 2
MEDIUM MEDIUM ONIONS
sliced
2 2
CLOVES CLOVES GARLIC
1 1
LARGE LARGE GREEN BELL PEPPERS
cut into 1 inch squares
1 1
SMALL SMALL EGGPLANT
cut in 1 inch cubes *
1 1
MEDIUM MEDIUM ZUCCHINI
cut in chunks
8 231.2
OUNCES ML/G CLAM BROTH *
28 809.2
OUNCES ML/G TOMATOES, CANNED
crushed
¼ 59
CUP ML BASIL
fresh, chopped *
¼ 59
CUP ML ITALIAN PARSLEY
chopped
¼ 1.3
TEASPOON ML THYME *
1 1
X X SALT *
1 1
X X BLACK PEPPER *
2 907.2
POUNDS G FISH, COD
or pollack, cut into 2 inch pieces
1 1
X X RICE, COOKED
hot *

Directions

In a large stockpot, heat olive oil and sauté onions, garlic, green pepper, eggplant and zucchini 5 minutes, stirring frequently.

Add clam broth, canned tomatoes, basil, parsley, thyme, salt and pepper.

Bring to a boil, lower heat and simmer 15 minutes.

Add fish and simmer 8 minutes or until it is opaque and flakes easily with a fork.

Serve stew over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 398g (14.0 oz)
Amount per Serving
Calories 250 21% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 290mg 12%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 60g
Vitamin A 12% Vitamin C 82%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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