Haddock, sole, and perch are especially good selections for this stew.
2 tablespoons extra virgin olive oil
⅓ cup diced onions
1 garlic clove, minced
1 (16-ounce) can stewed tomatoes
2 carrots, peeled, sliced
1 tablespoon low-sodium chicken bouillon granules
⅓ teaspoon marjoram
1 bay leaf
Dash of freshly ground black pepper
1⅓ cups water
2 tablespoons whole-grain flour
1 pound fresh fish fillets, cut into large chunks
4 mushrooms, sliced
⅓ green bell pepper, cut into 1-inch pieces
Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onions and garlic in the hot oil for 3 minutes. Stir in the undrained tomatoes, carrots, bouillon, marjoram, bay leaf, and black pepper. Combine the water and flour in a small bowl and whisk well. Stir the flour mixture into the tomato mixture. Simmer, covered, for 30 minutes or until carrots are tender. Remove the bay leaf. Stir in the fish, mushrooms, and bell pepper. Cook, covered, for 5 minutes or until fish flakes with a fork. Serve immediately.
Yield: 4 servings.
Adapted from a recipe found on CookbooksOnline.com