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Spicy Fish Stew
Spicy foods can open up blood vessels and give your skin a healthy glow.
(serves 4)
Ingredients:
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1/2 cup coarsely chopped red bell pepper
- 1/2 cup coarsely chopped green bell pepper
- 3/4 cup sliced mushrooms
- 2 cloves garlic, finely minced
- 1 cup low sodium chicken stock
- 2 14 1/2-ounce cans diced tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 bay leaf
- 8 ounces fresh or frozen cooked shrimp, peeled and deveined
- 6 ounces fresh or frozen scallops
- 1 tablespoon chopped parsley
Directions:
In a large soup pot, heat olive oil over medium heat.
Add onion, peppers, mushrooms and garlic, and stir
and cook for 8-10 minutes, stirring frequently.
Add chicken stock, tomatoes, cumin, cayenne, salt,
pepper, and bay leaf. Simmer, uncovered, for 30 minutes,
stirring occasionally. Add the shrimp and scallops to the sauce,
cover the pot and simmer another 10-15 minutes, depending
upon the size of the scallops, until the scallops are cooked
and the dish is heated through. Finally, adjust seasonings,
remove bay leaf, and stir in parsley before serving.
Nutritional Analysis Per Serving:
- Calories: 215
- Protein: 23 gram
- Fat: 5 grams
- Carbohydrate: 21 grams
Bon Appetite!
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