September 2003

Gallery

Recipe Summary

active:
40 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring the water and stock to a boil. Add the potatoes and onion, cover and simmer over low heat for 10 minutes. Add the carrots, celery and jalapeño, cover and simmer for 8 minutes. Stir in the tomatoes and bok choy. Season the fish fillets with salt and pepper and lay them on the vegetables. Cover and simmer for 2 minutes. Carefully turn the fish fillets and simmer uncovered until just cooked through, 1 to 2 minutes longer. Using a slotted spatula, carefully transfer the fish fillets to shallow bowls. Season the stew with salt and pepper and add the basil. Ladle the stew over the fish and serve.

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Notes

One Serving 219 calories, 3.9 gm total fat, 0.8 gm saturated fat, 16 gm carb.

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