Mexican Fish Stew
Low Calorie Recipe
By Fitness and Freebies
Fish stock or clam juice is used in this vegetable packed stew with jalapenos heating things up and haddock fillets making it satisfying and filling.
Recipe Ingredients
4 cups fish stock or clam juice
1-1/2 cups water
1/3 cup dry white wine
1 onion, cut into 1/2 inch wedges
2 shallots, thinly sliced
2 cloves garlic, minced
1 jalapeno pepper, seeded and thinly sliced
2 zucchini, thinly sliced
2 Roma tomatoes, seeded and finely chopped
1 pound haddock fillets, 1-1/4 inch cubes
2 tablespoons rice vinegar
3 tablespoons unsalted butter
1 cup fresh cilantro, chopped
Recipe Directions
Bring first 7 ingredients to a boil in a heavy nonreactive saucepan. Reduce heat to medium low, and simmer, uncovered, about 15 minutes, until onion is softened. Stir in zucchini and tomatoes. When mixture begins to simmer, add fish. Gently fold into broth and simmer 2 minutes, until fish turns opaque. Stir in vinegar, butter, cilantro and salt to taste. Remove from heat and serve.
Nutrition information per serving:
Recipe makes 6 servings
Calories: 293
Fat: 11.4g
Cholesterol: 88mg
Protein: 29.5g
Carbohydrates: 16g
Fiber: 2.8g
Sugar: 7.7g
Sodium: 851mg
Calories from Fat: 36 percent
Dietary Exchanges: Vegetable: 1.9, Bread: 0.2, Fat: 2.0, Very lean meat protein: 3.4
See also:
Low Calorie Baked Herb Fish
Crunchy Fish Fingers
Quick Fresh Fish Wrap
