Tomatoey Snapper and Vegetable Stew

Preparation Time:	25 minutes
Servings	4 servings

Ingredients

2 Tbsp. olive oil
1/2 medium onion, diced
1/2 medium green bell pepper, diced
1 small celery rib, diced
1 (14 oz.) can stewed tomatoes, coarsely chopped
3/4 cup dry white wine
3/4 cup orange juice
3/4 cup chicken or vegetable stock
1 Tbsp. tomato paste
2 small to medium white potatoes, cut into small cubes
11/4 lb. fresh snapper fillets, bones removed, flesh cubed
2 Tbsp. pesto
Salt & freshly ground black pepper to taste

Method

Place the oil in a pot set over medium heat. Add the onion, green pepper and celery and cook 3 to 4 minutes to soften. Add the stewed tomatoes, wine, orange juice, stock, tomato paste and potatoes and bring to a simmer. Simmer the stew for 10 minutes, or until the potatoes are cooked. Stir in the fish and cook 4 minutes more, or until just cooked through. Stir in the pesto, salt and pepper and serve.

Serving Suggestions

Serve this tasty stew on a bed of something that will tastily absorb the sauce, such as the Almond and Raisin Rice Pilaf or Quinoa and Mixed Vegetable Pilaf.

Please enable cookies to be able to place your online grocery order