How To Make Summer Fish Stew
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Serves:
Ingredients
- 1 lb white fish fillets, cut into chunks
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fish or vegetable broth
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
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Add the red bell pepper and zucchini, and cook for 2-3 minutes until slightly softened.
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Stir in the cherry tomatoes, fish chunks, dried thyme, and paprika. Season with salt and pepper to taste.
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Pour in the fish or vegetable broth. Bring the stew to a simmer, then reduce the heat and cover the pot. Cook for 15-20 minutes until the fish is cooked through and the vegetables are tender.
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Serve the summer fish stew hot, garnished with fresh parsley.
Nutrition
- Calories : 220kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 60mg
- Sodium : 750mg
- Total Carbohydrates : 11g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 30g
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