Spaghetti Fish Supper Recipe

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"This colorful blend of fish, vegetables and pasta is so satisfying," relates Charolette Westfall of Houston, Texas. "I've also substituted cooked chicken for the fish, and it's just as good."

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Spaghetti Fish Supper Recipe
  • Prep/Total Time: 30 min.
  • Yield: 2 Servings
    •
30 30

Ingredients

  • 4 green onions, chopped
  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 2 tablespoons cornstarch
  • 1/2 cup apple juice
  • 1/2 pound orange roughy, haddock or red snapper fillets, cut into 1-inch pieces
  • 1 medium tomato, seeded and chopped
  • 1 cup chopped fresh broccoli florets
  • 8 ounces uncooked thin spaghetti
  • 1/4 cup sliced ripe olives

Directions

  • In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; gradually pour into the skillet. Cook and stir for 1-2 minutes or until thickened.
  • Stir in the fish, tomato and broccoli. Cover and cook for 2 minutes or until fish easily flakes with a fork. Meanwhile, cook spaghetti according to package directions; drain and toss with olives. Serve with fish mixture. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 761 calories, 19 g fat (2 g saturated fat), 23 mg cholesterol, 1,688 mg sodium, 112 g carbohydrate, 7 g fiber, 36 g protein.

Originally published as Spaghetti Fish Supper in Taste of Home October/November 2002, p23

Healthy Cooking

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