Slow
Cooked Fish Stew Recipe
Ingredients
:
1
pound potatoes (about 2 medium), peeled and finely chopped
1
package (10 ounces) frozen corn, thawed
1-1/2
cups frozen lima beans, thawed
1
large onion, finely chopped
1
celery rib, finely chopped
1
medium carrot, finely chopped
4
garlic cloves, minced
1
bay leaf
1
teaspoon lemon-pepper seasoning
1
teaspoon dried parsley flakes
1
teaspoon dried rosemary, crushed
1/2
teaspoon salt
1-1/2
cups vegetable or chicken broth
1
can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2
cup white wine or additional vegetable broth
1
pound cod fillets, cut into 1-inch pieces
1
can (14-1/2 ounces) diced tomatoes, undrained
1
can (12 ounces) fat-free evaporated milk
How
To Make :
In
a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low
6-8 hours or until potatoes are tender.
Remove
bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer
or until fish just begins to flake easily with a fork.
Nutrition
Facts :
1-1/2
cups: 186 calories, 2g fat (0 saturated fat), 20mg cholesterol, 488mg sodium,
29g carbohydrate (9g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2
starch, 2 lean meat.