Cancun Pescado Stew

Name: Cancun Pescado Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 small onion, minced; 2 cloves garlic, minced; 1 (8 ounce) can tomato sauce; 5 cups water; 1/2 teaspoon salt; 1 bay leaf; 2 carrots, thinly sliced; 1/4 head cabbage, thinly sliced; 1 teaspoon garlic powder; 1 1/2 lbs firm white fish fillets, cut into pieces (I usually use sea bass or orange roughy); 2 tablespoons chopped parsley (optional)

Submitted by Ginny Sue

"This is one of my favorite soups. It has everything going for it: it's delicious, easy to make and pretty healthy, too."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

1 tablespoon olive oil
1 small onion, minced
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
5 cups water
¹⁄₂ teaspoon salt
1 bay leaf
2 carrots, thinly sliced
¹⁄₄ head cabbage, thinly sliced
1 teaspoon garlic powder
1 ¹⁄₂ lbs firm white fish fillets, cut into pieces (I usually use sea bass or orange roughy)
2 tablespoons chopped parsley (optional)

directions

Heat oil in large saucepan.
Add onion and garlic and cook until tender, about 2 to 3 minutes.
Add tomato sauce, water, salt, bay leaf, carrots and cabbage.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add fish and simmer 5 minutes or until fish is cooked.
Garnish each serving with parsley, if desired.

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Reviews

I've been on a low carb diet, so was very excited to find this soup recipe. I made it the first time exactly to recipe and found it to be okay, but bland. I added some hot sauce and bouillon granules and liked it much better. This time I made it with chicken broth, 3 large cloves of garlic, and simmered it for 20 minutes before adding the fish. At this time I also added about 1/2 T of Louisiana hot sauce. I'm on my second bowl and loving every drop. This is my favorite low-carb recipe so far. Thanks, Ginny Sue!

Vina7737

RECIPE SUBMITTED BY

Ginny Sue

United States

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.

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