“I would even bring this in for lunch tomorrow.”
There it is, folks, in the words of my husband who 98% of the time prefers a plain old deli sandwich to leftovers for lunch. That’s how much he (we) enjoyed this!
This stew has just about all of the positive qualities you would seek in a weeknight supper.
- Really easy
- Really quick (easy doesn’t always = quick)
- Really healthy
- Really low in calories (healthy doesn’t always = low cal)
- Really fresh
- Really delicious
(Wow–that is a lot of reallys. )
Also, I think what we really (uh-oh, there is another one) liked about this dish is that it strays from how we typically eat fish. In the spirit of Lent I have had my eye out for some good fish recipes, and since we eat a fair amount of baked fish I wanted to try something a little different. This recipe hit the mark. It is flavorful, light, and has a pleasantly surprising kick to it.
A couple of recipe notes: In our freezer I had some corn shaved from the cob that had just been waiting for a purpose. What a special touch of flavor and freshness it added to this meal! If you happen to have some fresh corn (or other veggies for that matter–mushrooms or peas would work well) toss them in! Secondly, I replaced the water (originally called for in the recipe) with chicken broth. Though it adds a few more calories and a tad of sodium, in my opinion the flavor boost is definitely worth it.
I served this with grilled slices of bread for dipping. Really YUM.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large leek (or 2 celery stalks), chopped
- 1 teaspoon chili powder
- 1.5 cups corn
- 1 tablespoon worcestershire sauce
- 1 14.5 ounce can diced tomatoes, not drained
- 2 cups chicken (or vegetable) broth
- 1 pound white fish of your choice, cut into chunks (I used dover sole–any white fish would work well)
- 1/4 cup fresh parsley, roughly chopped
- cayenne pepper and kosher salt, to taste
Heat the oil in a dutch oven (I used my Le Creuset) over medium heat. Add onion and cook until soft. Add leek (or celery) and chili powder. Cook until tender.
Stir in the worcestershire sauce, diced tomatoes (with juice), 2 cups of broth and cook for about 10 minutes. Add the corn and fish. Cook for 3 minutes or until the fish is done.
Season with salt and cayenne until you’ve reached your desired flavor. Stir in parsley.