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Slow-Cooked Fish Stew

I love fish and chowder, so this stew is a favorite of mine. It's made without cream or whole milk for a healthier touch. To add richness and extra flavor, top servings with a little grated cheddar.—Jane McMillan, Dania Beach, Florida
  • Total Time
    Prep: 25 min. Cook: 6-1/2 hours
  • Makes
    8 servings (3 quarts)

Ingredients

  • 1 pound potatoes (about 2 medium), peeled and finely chopped
  • 1 package (10 ounces) frozen corn, thawed
  • 1-1/2 cups frozen lima beans, thawed
  • 1 large onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1-1/2 cups vegetable or chicken broth
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup white wine or additional vegetable broth
  • 1 pound cod fillets, cut into 1-inch pieces
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) fat-free evaporated milk

Directions

  • In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender.
  • Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts
1-1/2 cups: 186 calories, 2g fat (0 saturated fat), 20mg cholesterol, 488mg sodium, 29g carbohydrate (9g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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