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Fish and Shell Stew

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounces fresh or frozen skinless fish fillets (cod, pike, or orange roughy) 2 (14 1/2-ounce) cans chicken broth 1 (15-ounce) can garbanzo beans or red kidney beans, rinsed and drained 1 cup loose-pack frozen mixed vegetables 3/4 cup dry medium shell macaroni or cavatelli 1 medium onion, chopped 1 teaspoon dried basil or thyme, crushed Salt and freshly ground pepper to taste 1 (14 1/2-ounce) can Italian-style stewed tomatoes

Instructions Jump to Ingredients ↑

  1. Thaw fish, if frozen. Rinse fish. Cut into 1-inch pieces; set aside.

  2. In a large saucepan stir together broth, beans, frozen vegetables, pasta, onion, basil or thyme, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

  3. Stir in undrained tomatoes and fish. Return to boiling; reduce heat. Cover and simmer for 2 to 3 minutes or until fish flakes easily with a fork.

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