Indian Style Fish Stew - 20.2g Carbs, 3.3g Fiber, 3g Sugar
From: dLife
Curry, ginger, cinnamon, and cloves spice up potato and vegetable fish stew.
Prep Time: 15 min
Cook Time: 35 min
Difficulty: INTERMEDIATE
Servings: 6
1 cooking spray
4 scallions, white part and 1-inch green, thinly sliced
3 medium garlic cloves, minced
2 tsp fresh ginger root, minced
1 1/2 Tbsp curry powder
2 cup clam juice
2 medium russet potato, peeled and cubed
3 medium carrots, peeled and sliced
2 small zucchini, diced
1/2 tsp lime peel zest
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 lb monkfish, cubed OR other firm white fish
1 1/2 tsp fresh lime juice
4 Tbsp fresh cilantro, divided
1 Tbsp flaked unsweetened coconut (optional)
1. Coat nonstick covered pot with cooking spray. Add scallions, garlic, and ginger. Stir and cook over medium heat for 2 minutes.
2. Add curry and stir for another minute.
3. Add clam broth, potatoes, carrot, zucchini, lime zest, cinnamon, and cloves. Stir well to combine.
4. Partially cover and simmer for 20 minutes until the potatoes and
vegetables are cooked.
5. Add cubed fish, lime juice, and 3 tablespoons cilantro. Simmer,
stirring occasionally, until fish is cooked through and flakes easily
with fork, about 10 minutes.
6. Place stew in serving dish. Garnish with remaining cilantro and
coconut, if desired. Serve immediately.
Servings: 6
Nutrition per Serving:
226.6 Calories, 3.4g Total Fat, 0.7g Saturated Fat, 2.7g Unsaturated Fat, 20.2g Total Carbs, 3.3g Dietary Fiber, 3g Sugars, 986.5mg Potassium, 28g Protein, 235.4mg Sodium
Dietary Exchanges: 1 Starch, 1 Vegetable, 3 1/2 Very Lean Meat
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