Mexican Fish Stew
Low Calorie Recipe
Fish stock or clam juice is used in this vegetable packed Mexican Fish Stew with jalapenos heating things up and haddock fillets making it satisfying and filling.
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
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.
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