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Italian Fish Stew

Ingredients

  • 1 tablespoon lite olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 1/2 large green pepper, chopped
  • 1/2 large red pepper, chopped
  • 1 (14-1/2 ounce) can fresh-cut diced tomatoes
  • 1 1/2 cups chicken broth
  • 2 tablespoons fresh parsley, minced
  • 1 small bay leaf
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 1/2 pounds cod fillets
  • 1 (7-ounce) box small shell macaroni
  1. About 45 minutes before serving:
  2. Heat oil in Dutch oven; cook onion, carrot, garlic and green pepper until crisp-tender, about 10 minutes.
  3. Add tomatoes with their liquid and remaining ingredients, except fish, to vegetables in pan. Heat to boiling; reduce to low. Cover and simmer 10 minutes.
  4. Cut fish crosswise into large bite-sized pieces and set aside.
  5. Add fish to saucepan. Simmer 20 minutes. Remove bay leaf.
  6. While fish simmers, boil water for shells in large saucepan.
  7. Add about 2 tablespoons oil and 1 teaspoon salt to water. Add pasta to water as soon as water boils. Cook about 7 – 8 minutes; drain.
  8. Ladle pasta into soup bowls; add generous ladle of savory fish stew.

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