Rustic Fish Stew
Yield
4 servingsPrep
20 minCook
15 minReady
35 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | each |
sweet red bell peppers
cut in 1/4 inch dice |
|
| each |
zucchini
small, cut in 1/4 inch dice |
*
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | x |
salt
and pepper to taste |
*
|
| 14.5 | ounces |
italian plum (roma) tomatoes
diced |
|
| 1 | cup |
clam juice
|
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | pound |
fish
tilapia fillets, cut into 8 pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | each |
sweet red bell peppers
cut in 1/4 inch dice |
|
| 0 | each |
zucchini
small, cut in 1/4 inch dice |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1 | x |
salt
and pepper to taste |
*
|
| 419.1 | ml/g |
italian plum (roma) tomatoes
diced |
|
| 237 | ml |
clam juice
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 453.6 | g |
fish
tilapia fillets, cut into 8 pieces |
|
Directions
Heat oil in a large, non-stick skillet.
Sauté onion and garlic over medium-high heat for 3 minutes, until just starting to soften.
Add bell pepper, succhini, thyme, salt and pepper; sauté 3 minutes longer.
Add tomatoes with their juice, clam juice and wine.
Bring to a boil, reduce heat and simmer for 5 minutes.
Add fish fillets and simmer 3 to 5 minutes, until fish is cooked through.
Serve in shallow soup bowls with crusty bread.
