Mixed Seafood Stew with Fennel & Orange Recipe
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Ingredients: |
Ingredients: -1 tbsp olive oil
-2 small red onion, thinly sliced
-1 garlic clove, thinly sliced (I used 4)
-1 small fennel bulb, cut into 1/4 inch dice (I used about 2 cups)
-1 small yellow bell pepper, cut into thin strips
-1 (3-inch) strip orange zest, removed with a vegetable peeler
-1 (14.5 oz) can petite diced tomatoes
-1 cup dry white wine or dry vermouth (I used 1/2 cup white wine & 1/2 cup chicken broth)
-1/2 tsp salt
-1/8 tsp pepper
-1/2 lb tilapia fillets, cut into 1-inch pieces (I used cod)
-1/2 lb peeled and deveined medium shrimp (I used about 18 large shrimp)
-4 tbsp chopped fresh flat-leaf parsley (I used more)
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Directions: |
Directions:1. Heat oil in medium Dutch oven over medium-high heat. Add onions and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add fennel, bell pepper, and orange zest; cook, stirring frequently, until fennel begins to soften, about 3 minutes.
2. Stir tomatoes, wine, salt, and black pepper into Dutch oven and bring to boil. Reduce heat and simmer, covered, 5 minutes. Add tilapia, shrimp, and 2 tbsp parsley. Reduce heat and simmer, covered, until fish and shrimp are just opaque in the center, about 5 minutes. Remove and discard orange zest. Stir in remaining 2 tbsp parsley. |
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Notes: |
Personal
Notes: This recipe is from weight watchers one pot meals.
Per serving (1 1/4 cups): 247 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 112 mg Chol, 681 mg Sod, 17 g Carb, 6 g Sugar, 4 g Fiber, 23 g Prot, 87 mg Calc.
I served this with corn on the cob, YUM!
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