Fish

Tomato-y Potato-y Fish Stew is for Dinner.

Tomato-y Potato-y Fish Stew takes 5 minutes to prepare.

Tomato-y Potato-y Fish Stew takes 15 minutes to cook.

Tomato-y Potato-y Fish Stew makes 2 servings.

The ingredients for Tomato-y Potato-y Fish Stew are:

6 oz. haddock, perch, tilapia, or other white fish
2 cups crushed tomatoes (can substitute canned diced tomatoes and 1 T. tomato paste)
2 red potatoes, diced
2 cups onions, chopped
2 cups clam juice (can substitute veggie broth)
2 tbsp red wine vinegar
2 tsp garlic, chopped
1 tsp fennel seed
.25 tsp saffron (optional)
Fresh parsley
Salt & pepper to taste

Here is how you make Tomato-y Potato-y Fish Stew:

1. Spray sauce pan with olive oil and saute garlic and onions2. Add crushed tomatoes, clam juice, diced potatoes, fennel seed and (optional) saffron. Cook over medium heat, covered, about 10 minutes or until potatoes soften.3. Add fish and red wine vinegar. Cover and cook until fish is opaque and crumbly, about 5 minutes.4. Serve topped with lots of chopped fresh parsley. Salt and pepper to taste. Makes 2 servings.Number of Servings: 2Recipe submitted by SparkPeople user SOUSRATURE.

The nutritional information for Tomato-y Potato-y Fish Stew is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 353.8

• Total Fat: 1.4 g
• Cholesterol: 62.9 mg
• Sodium: 96.8 mg
• Total Carbs: 44.8 g
• Dietary Fiber: 6.5 g
• Protein: 26.4 g