Fish

Tomatillo Fish Stew is for Dinner.

Tomatillo Fish Stew takes 5 minutes to prepare.

Tomatillo Fish Stew takes 12 minutes to cook.

Tomatillo Fish Stew makes 4 servings.

The ingredients for Tomatillo Fish Stew are:

1&1/4 pounds tomatillos, husked (about 8)
1 Tbsp olive oil
1 fresh jalapeno chile, thinly sliced
1 small onion, finely chopped
1 cup chopped cabbage
1 cup fresh or thawed frozen corn kernels
3 cups low-sodium chicken broth
1/2 cup slightly sweet white wine, such as Riesling or Chenin Blanc
1 pound halibut cut into 1" pieces
1/2 cup chopped parsley, or 2 TBSP dried
1 cup chopped cabbage

Here is how you make Tomatillo Fish Stew:

Thinly slice 3 tomatillos and set aside. Chop remaining tomatillosHeat oil in a 4-5 quart pan over medium heat. Add chopped tomatillos, chile, onion, and corn, and cabbage. Cook stirring occasionally, until mixture begins to brown (about 10 min). Add broth and wine; cover and bring to a boil. Stir in fish and sliced tomatillos. Remove from heat, cover and let stand until fish is just slightly transparent or wet inside; cut in thickest part to test (about 1 minute). Stir in parsley just before serving. Serving Size: Makes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user CATMARTENS.

The nutritional information for Tomatillo Fish Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 296.6

• Total Fat: 7.9 g
• Cholesterol: 46.5 mg
• Sodium: 515.9 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 3.6 g
• Protein: 34.5 g