Tomato-Rich Fish Stew

Tomato-Rich Fish Stew

22

"The lycopene in tomatoes protects our brains against age-related decline. Fish's good fat has the same effect."

Ingredients

servings 280 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  1. In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
  2. In a large pot, saute onion and green pepper in oil until softened.
  3. In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
  4. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.
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Reviews

22
  1. 30 Ratings

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This soup was easy to make and smelled wonderful while stewing. When I first ate it, I thought it had too much fennel and made a mental note to use less next time. Meanwhile, my husband though...

This was really very good! I, like all cooks, made a few changes, however. I didn't use fennel see, but instead used anise seed because it is essentially the same thing, but can be purchased for...

This was delicious, full of flavor, and fairly quick and easy considering the somewhat long list of ingredients. The only change I made was to omit the beans. Others have commented that the fenn...