Fish Stew

I had some talapia fillets I was looking to use and on the hunt for a recipe that would be easy and flavorful. I was very pleased with this one!

Fish Stew

1 Tbsp olive oil
1 cup chopped onion
1/4 cup minced celery
1 tsp chili powder
2 cups water
1 1/2 cups frozen whole-kernel corn, thawed
1 Tbsp Worchestershire sauce
3/4 tsp salt
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 lb cod or other lean white fish fillets, cut into bite-size pieces
1/4 cup minced fresh parsley

Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.  Add chopped onion, celery, and chili powder; sautee 3 minutes or until tender.

Stir in water and next 4 ingredients (water through tomatoes); cook 10 minutes.  Add fish; cook 3 minutes or until fish is done. Stir in parsley.

Cal: 143; Fat 3.1g, Iron 1mg; Chol 33mg; Calcium 51 mg; Carb 14.6g; Sodium 380mg; Protein 15.7g; Fiber 1.8g

Cooking Light, NOV 2000