Puttanesca fish stew
By Chatelaine
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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.
Grilling secrets for fish
Nutrition (per serving)
- Calories
- 230,
- Protein
- 19 g,
- Carbohydrates
- 15 g,
- Fat
- 12 g,
- Fibre
- 4 g,
- Sodium
- 662 mg.
- Excellent source of
- vitamin B12