RECIPE OF THE DAY! POTATO AND FISH STEW

My mother has been making this soup for several years now. Stews for me are comfort foods and every time I makes this dish it reminds of my childhood. It is incredibly easy to make, given how tasty and how low in calories it is. Works well with white fish, I've used cod, tilapia, sole with good results. I also use clam juice some times, mmmmm... tasty. ENJOY!


Makes 6 servings

Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

2 tsp olive oil

1 1/2 cups each chopped onions and thinly sliced carrots

3 large cloves garlic, minced

1 tsp fennel seeds (optional)

1/2 tsp each dried thyme, salt and pepper

2 1/4 cups water

1 can (14 1/2 oz) reduced-sodium chicken broth

2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1-in. chunks

1 can (14 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 lb thawed frozen or fresh cod or scrod fillets, cut in 1-in. chunks

Preparation

1. Heat oil in a 4- to 5-qt pot over medium heat. Add onions and carrots; cook, stirring often, 5 minutes or until onions are translucent. Stir in garlic, fennel seeds, thyme, salt and pepper; cook, stirring, 1 minute or until fragrant.

2. Stir in water, broth and potatoes; bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.

3. Stir in tomatoes and tomato sauce; bring to a simmer. Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center.

253 Calories Per Serving