Layered Fish Stew

Recipe Ingredients

3 cups	711ml	Cubed potatoes
2		Carrots - sliced
1		Onion - finely chopped (large)
1		Tomato - chopped (large)
2 cups	292g / 10oz	Small cauliflower florets
1/3 cup	48g / 1.7oz	Chopped fresh parsley
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried basil
2		Garlic cloves - minced
3/4 teaspoon	3.8ml	Salt - (optional)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3/4 cup	177ml	Defatted chicken broth
1 lb	454g / 16oz	Skinless turbot or haddock fillets - (abt 3/4" thick)
2 teaspoons	10ml	Lemon juice
2 teaspoons	10ml	Olive oil

Recipe Instructions

Coat a Dutch oven or large saucepan with no-stick spray. Layer in the potatoes, carrots, onions, tomatoes and cauliflower, using all of each. Sprinkle with the parsley, thyme, basil, garlic, salt (if using) and pepper.

Pour the broth over the vegetables. Bring to a boil over high heat, then reduce the heat to medium. Cover and simmer for 12 minutes. Place the fish on top of the vegetables in a single layer. Drizzle with the lemon juice and olive oil.

Cover and simmer for 12 minutes. Uncover and continue cooking for 12 minutes more, or until the potatoes are tender and the fish flakes easily.

To serve, transfer the fish to a shallow serving platter. Arrange the vegetables around the fish and pour the liquid over all.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 285; Fat: 6.4 grams (20% of calories); Cholesterol: 55 milligrams; Sodium: 273 milligrams; Fiber (grams) 6.6.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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