Provençal Fish Stew


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Provençal Fish Stew
Ingredients
1 (8- oz.) container Meza Sicilian Bruschetta oil drained and reserved
1 cup yellow onion coarsely chopped
1 cup carrots peeled, chopped
1 (15- oz.) can white beans drained
1-1/4 cups Knorr Chicken Broth or fish stock
1/2 tsp. herbes de Provence
1-1/2 lb. firm white fish, such as halibut cut into 1-inch cubes
Sea salt and pepper to taste freshly ground
Directions
Prep time: 10 minutes, Cook time: 30 minutes

Heat reserved oil from bruschetta over medium heat in a large stockpot. Add onions and cook, stirring often, for 10 minutes. Add bruschetta, carrots, beans, broth and herbs and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Stir in fish and cook for 8 minutes more or until fish reaches an internal temperature of 150°F and flakes easily when tested with a fork. Season with salt and pepper. Serve with warmed Old World Style Kalamata Olive Feta Bread (from the Fresh Service Bakery).

Makes 4 servings.

*In the Fresh Service Deli case.
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