Fish Stew

November 05, 2013

A hearty stew recipe that makes great use of whatever fresh fish is available, a wonderful meal at any time of year.

1 pound of the fresh fish of your choice (talapia or perch work great)
1 1/2 pounds of potatoes diced
1/2 small onion diced
3 ounces of diced bell pepper
8 ounces of diced parsnip
1 cup fresh tomato diced
1/4 teaspoon each of salt, pepper, dill weed, and oregano
16 ounces of chicken broth

Place all of the ingredients into a moderately sized soup pot, cover and placed on medium heat until it boils. When boiling add the fish and continue to cook for 10 to 12 minutes. Stir briskly and the fish will flake into bite sized pieces - served with a fresh salad and buttered bread.

Nutritions

Calories
338

Sodium
1248mg
52% DV

Fat
16g
24% DV

Protein
12g
25% DV

Carbs
34g
11% DV

Fiber
6g
26% DV