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Vegetable and Potato Fish Stew

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Vegetable and Potato Fish Stew Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
380
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
73mg
24%
Sodium
397mg
17%
Total Carbohydrates
46g
15%
Dietary Fiber
8g
32%
Sugars
12g
Protein
38g
Calcium
28mg
3%

Number of servings: 4

Calories per serving: 380

Preparation time: 20 min

Total time: 40 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

34 cup chopped onion

34 cup chopped celery

4 cups water

2 cups thinly sliced carrots

1 cup chopped zucchini

4 cups red potatoes, cut into 12-inch pieces

1 (8-oz) can tomato sauce, no salt added

1 tsp onion powder

12 tsp paprika

14 tsp salt

12 tsp salt-free Mrs. Dash† Original Blend Seasoning

1 12 lb cod fillets

1 cup frozen petite green peas

Directions

1. Spray a large saucepan with nonstick spray. Place the saucepan over medium-high and add olive oil. When hot, add onion and celery. Sauté for 2 to 3 minutes.

2. Add water, carrots, zucchini, and potatoes. Increase heat and bring to a boil. Reduce heat. Cover and cook 15 minutes or until potatoes are soft.

3. Add tomato sauce, onion powder, paprika, salt, salt-free seasoning, cod fillets, and peas. Cover. Simmer for 5 to 6 minutes or until fish flakes easily with a fork.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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