Puttanesca fish stew
0
- Prep Time10 mins
- Total Time40 mins
- Makes4 servings
Photo, Erik Putz.
Today's dish speeds up the prep by using leftovers from yesterday's baked puttanesca!
Ingredients
2 tbsp olive oil
1 small onion, finely diced
1/2 large fennel bulb, finely diced
1 carrot, finely diced
1 cup water
796 mL canned diced tomatoes
236 mL clam juice
1 bay leaf
2 reserved cooked tilapia fillets, cut into pieces, and sauce (from baked puttanesca fish with quinoa)
Instructions
HEAT a large pot over medium-high. Add oil, then onion, fennel and carrot. Cook, stirring frequently, until vegetables begin to soften, 5 min. Stir in water, tomatoes, clam juice and bay leaf. Boil, then reduce heat to medium. Cover and gently boil, stirring occasionally, until vegetables are tender, about 15 min.
STIR reserved fish and sauce (from the baked puttanesca fish recipe) and chili flakes into stew. Cook until warmed through, about 3 min. Remove and discard bay leaf. Ladle stew into bowls. Serve with crusty bread.
Nutrition (per serving)
Calories 230, Protein 19g, Carbohydrates 15g, Fat 12g, Fibre 4g, Sodium 662mg.
Excellent source of vitamin B12.