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Tomatoey Snapper and Vegetable Stew

4 servings
Dinner

Nutritional Facts Per Serving

356
Calories
29.7 g
Protein
30.2 g
Carbs
3.3 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 356
  • Fat 11.9 g
    • Saturated   1.9 g
    • + Trans 
  • Cholesterol 49 mg
  • Sodium   597 mg
  • Carbohydrate 30.2 g
    • Fibre   3.3 g
    • Sugars  
  • Protein 29.7 g
    • Vitamin A 12 %
    • Vitamin C 77 %
    • Calcium 8 %
    • Iron 22 %

Method

Place the oil in a pot set over medium heat. Add the onion, green pepper and celery and cook 3 to 4 minutes to soften. Add the stewed tomatoes, wine, orange juice, stock, tomato paste and potatoes and bring to a simmer. Simmer the stew for 10 minutes, or until the potatoes are cooked. Stir in the fish and cook 4 minutes more, or until just cooked through. Stir in the pesto, salt and pepper and serve.

Serving Suggestions

Serve this tasty stew on a bed of something that will tastily absorb the sauce, such as the Almond and Raisin Rice Pilaf or Quinoa and Mixed Vegetable Pilaf.

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