Healthy Serving:
"Use What You've Got" Fish Stew
Ingredients:
- ¾ pound white fish (flounder, scrod)
- 1 cup carrots (diced)
- ½ cup onion (diced)
- 1 tsp. olive or canola oil
- 2 potatoes (washed and diced no need to peel)
- 1 can (14.5 oz) reduced sodium chicken broth
- 1 can (12 oz) evaporated milk
- Paprika, dill and black pepper
Directions:
- Saute onions and carrots in oil until they begin to soften
- Add chicken broth, bringing to a boil
- Add potatoes, cook about 10 minutes
- Add fish and simmer until fish flakes
- Add evaporated skim milk
- Season to taste with paprika, dill and pepper
Dietitians’s tip: Keep bags of frozen diced onion in your freezer to portion out just how much you need to keeping “crying” to a minimum.
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