If you’re concerned about the grouper overpowering the light, fresh taste of this stew, you can rest easy. Grouper is a mild fish, and it quickly absorbs the flavors with which it is seasoned. Wait until the last 3 minutes to add the shrimp and fish; they don’t need to cook long.
Ingredients
- 1 teaspoon olive oil
- 1¼ cups chopped leek
- 1⁄2 cup chopped fennel bulb
- 1 garlic clove, minced
- 1 (14.5-ounce) can diced tomatoes
- 1¼ cups organic vegetable broth
- 1⁄4 cup dry white wine
- 3 tablespoons chopped fresh parsley, divided
- 6 ounces grouper or other firm white fish, cut into 1½-inch pieces
- 1⁄4 pound peeled and deveined medium shrimp
- Parsley sprigs (optional)
How to Make It
- Heat oil in a large Dutch oven over medium-high heat. Add leek, fennel, and garlic to pan; sauté 4 minutes or until tender. Stir in tomatoes, broth, wine, and 1 tablespoon parsley; bring to a boil.
- Add fish and shrimp; cook 3 minutes or until done. Sprinkle with remaining 2 tablespoons parsley, and garnish with parsley sprigs, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 127 kcal Calories from Fat: 18 kcal |
|
% Daily Value*
|
| Total Fat 2 g 6% |
Saturated Fat 0.3 g 2% |
Trans Fat 0.0 g |
Cholesterol 58 mg 19% |
Sodium 391 mg 7% |
carbohydrates 10.5 g 8% |
Dietary Fiber 2.5 g 7% |
Protein 14.2 g 28% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
