Name: Fish Stew
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 6 cups
Ingredients: 1 Tablespoon vegetable oil½ cup diced celery½ cup diced onion½ cup diced carrot½ cup diced bell pepper (any color)1 cup cubed potato1 can (15 ounces) diced tomatoes withjuice3 cups low-sodium chicken broth¼ teaspoon black pepper¼ teaspoon cayenne pepper¼ teaspoon paprika (try smoked)¾ teaspoon dried thyme or oregano1 pound white fish (any type); cut into pieces 1 Tablespoon lemon juice (juice from ½ lemon)1 Tablespoon chopped fresh parsley(optional)

Enjoy this easy and delicious recipe that boasts a flavorful broth to complement your favorite white fish. Serve with whole grain bread for a satisfying meal.

Prep time: 20 minutes
Cook time: 45 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
½ cup diced celery
½ cup diced onion
½ cup diced carrot
½ cup diced bell pepper (any color)
1 cup cubed potato
1 can (15 ounces) diced tomatoes with
juice
3 cups low-sodium chicken broth
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon paprika (try smoked)
¾ teaspoon dried thyme or oregano
1 pound white fish (any type), cut into pieces
1 Tablespoon lemon juice (juice from ½ lemon)
1 Tablespoon chopped fresh parsley
(optional)

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large pot, heat the oil over medium heat. Stir in the celery, onion, carrot and bell pepper and cook for about 5 minutes.
Reduce the heat to low and cook for another 10 minutes. Add a splash of water if needed to keep the vegetables from sticking.
Add the potato, tomatoes, broth and seasonings to the pot. Bring the mixture to a boil, then simmer on low heat for about 20 minutes.
Add the fish and simmer on low for about 10 minutes. Stir in lemon juice and serve topped with chopped parsley, if desired.
Refrigerate leftovers within 2 hours.