Warming Fish Stew
Servings: 4
Preparation Time: 15 min
Cooking Time: 22 min
The flavors of saffron and fennel give this healthy dish an exotic twist. Crusty bread rubbed with garlic is its perfect accompaniment.
Ingredients :
2 medium garlic clove(s), chopped
1 cup(s) canned crushed tomatoes
1 cup(s) wine, white, dry
1/4 tsp saffron
1 tsp fennel seed
4 medium potato(es), Russet, peeled and cubed
1 pound(s) haddock fillet(s), or other white-fleshed fish, cut into large chunks
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp parsley, chopped
1 cup(s) canned crushed tomatoes
1 cup(s) wine, white, dry
1/4 tsp saffron
1 tsp fennel seed
4 medium potato(es), Russet, peeled and cubed
1 pound(s) haddock fillet(s), or other white-fleshed fish, cut into large chunks
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp parsley, chopped
Directions :
Coat a nonstick saucepan with cooking spray and sauté garlic.
Stir in tomatoes, white wine, saffron and fennel seeds.
Stir in potatoes, cover and simmer until tender, about 12 minutes.
Gently stir in fish, cover and simmer until firm and opaque, about 6 minutes.
Stir in potatoes, cover and simmer until tender, about 12 minutes.
Gently stir in fish, cover and simmer until firm and opaque, about 6 minutes.
Season with salt and pepper.
Ladle stew into large, shallow bowls and sprinkle with parsley.
Ladle stew into large, shallow bowls and sprinkle with parsley.
Source : WeightWatchers
