Spicy Fish and Vegetable Stew Recipe

Name: Spicy Fish and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups water; 1/2 cup chicken stock or low-sodium broth; 3/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice; 1 small onion, thinly sliced; 12 baby carrots (6 ounces); 2 celery ribs, sliced crosswise 1/4 inch thick; 1 jalapeno, seeded and thinly sliced; 2 medium tomatoes, seeded and chopped; 8 heads of baby bok choy (10 ounces), halved lengthwise; Four 5-ounce skinless black bass fillets; Salt and freshly ground pepper; 1/2 cup thinly sliced basil leaves

Servings: persons

3 1/2 cups water
1/2 cup chicken stock or low-sodium broth
3/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 small onion, thinly sliced
12 baby carrots (6 ounces)
2 celery ribs, sliced crosswise 1/4 inch thick
1 jalapeno, seeded and thinly sliced
2 medium tomatoes, seeded and chopped
8 heads of baby bok choy (10 ounces), halved lengthwise
Four 5-ounce skinless black bass fillets
Salt and freshly ground pepper
1/2 cup thinly sliced basil leaves

1
In a medium saucepan, bring the water and stock to a boil.
2
Add the potatoes and onion, cover and simmer over low heat for 10 minutes.
3
Add the carrots, celery and jalapeno, cover and simmer for 8 minutes.
4
Stir in the tomatoes and bok choy.
5
Season the fish fillets with salt and pepper and lay them on the vegetables.
6
Cover and simmer for 2 minutes.
7
Carefully turn the fish fillets and simmer uncovered until just cooked through, 1 to 2 minutes longer.
8
Using a slotted spatula, carefully transfer the fish fillets to shallow bowls.
9
Season the stew with salt and pepper and add the basil.
10
Ladle the stew over the fish and serve.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 cups water, 1/2 cup chicken stock or low-sodium broth, 3/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice, 1 small onion, thinly sliced, and more.

Yes, Spicy Fish and Vegetable Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Fish and Vegetable Stew

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