Creamy Key West Fish Stew
Calories 230 (7% from fat)
Fat 1.6 gram
Saturated Fat .3 gram
Trans Fat 0 gram
Cholesterol 86 mg.
Sodium 199 mg.
Carb. 28 gram
Fiber 5 gram
Sugar 9.5 gram
Sugar Alcohol 0 gram
Protein 26 gram
5 cups of water
1 can (14.5 oz.) no salt added diced tomatoes
5 packets Herb Ox No Sodium Chicken Stock
2 medium sweet potatoes diced, leave the skin on
2 celery stalks cut into 1/2 inch slices
1 large chopped onion
1/2 lb. yellow tail snapper cut in 1 inch pieces
1/2 lb. grouper cut in 1 inch pieces
1/2 lb. pink shrimp shelled and vein removed
(You can buy shrimp already cleaned and veined.)
Zest the rind of 1 lemon (Makes about 1 tsp. zest.)
Juice of 1 lemon
8 Tbsp. instant potatoes
2 Tbsp. chopped parsley
2 Tbsp. chopped dill
1 tsp. black pepper
1. In a stock pot bring the water and tomatoes to a boil. Then mix in the packets of Herb Ox stock.
2. Turn heat down to medium and add the sweet potatoes, celery and onion. Cook until tender, approximately 10 minutes.
3. Next add the snapper, grouper and shrimp. Reduce heat and simmer for about 5 more minutes.
4. Gently stir in the lemon rind, lemon juice, instant potatoes, parsley and dill. Finally mix in about a tsp. of black pepper. Divide up and serve.
Yield: 6 Servings - Serving Size 2 Cups Each
This recipe was created by Charles Nuedling.
You can freeze individual portions for easy re-heating later.
Make sure to freeze them in individual freezer friendly bags or freezer safe tupperware containers.
When you heat them up, microwave for approximately 5 minutes, keeping the bag or container open just a little to allow steam to escape.