Spicy Fish Stew
Gluten Free: undefined
Reset 7: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1 12-oz cod filet
12 oz shrimp, peeled and deveined
2 Tbsp olive oil
2 cups onions, thinly sliced
2 cloves garlic, minced
1 cup carrots, diced
2 cups celery, diced
1 tsp thyme
1 tsp paprika
1 to 2 tsp cayenne pepper
1/2 tsp fennel seeds
2 14-oz cans diced tomatoes (not drained)
1 bay leaf
2 cups potatoes, cut into 1/2-inch cubes
1 lemon, juice and zest
Directions
Heat oil in a large skillet over medium heat.
Add onions, garlic, carrots, celery, thyme, paprika, fennel, and cayenne.
Cook for 5 minutes or until the onions are soft and the spices are fragrant, stirring continuously.
Add tomatoes (including liquid), potatoes, and bay leaf. Cover. Turn heat to medium-high and cook for about 15 minutes or until potatoes are tender.
Add cod and shrimp. Cook 2 to 5 minutes or until shrimp are pink and cod flakes easily with a fork.
Gently stir in lemon juice and lemon zest.
Serve hot.