Mediterranean Fish Stew

Mediterranean Fish Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup thinly sliced carrot
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 cup uncooked medium seashell pasta
  • 1 tablespoon finely chopped fresh oregano
  • 2 cups (1-inch) cut green beans (about 1/2 pound)
  • ¼ cup (1 ounce) shaved Parmesan cheese
  • ¼ teaspoon freshly ground black pepper
  • + 8 more ingredients
    • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
    • 2 garlic cloves, minced
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • ½ cup finely chopped onion
    • ¾ pound skinless halibut fillets, cut into 1-inch pieces
    • 1 tablespoon olive oil
    • 2 tablespoons finely chopped fresh basil
    • 2 tablespoons tomato paste

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 5 minutes or until tender. Add green beans and next 4 ingredients (through tomatoes); bring to a boil. Add pasta. Cover, reduce heat, and simmer 12 minutes or until pasta is tender. 2. Stir in basil, oregano, to...

View full recipe at My Recipes

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