- Serves: 4 heaping 1 1/2 cups per serving
- Cooking Time: 18 - 21 minutes
1 medium rib of celery, chopped
1 medium carrot, chopped
1 small onion, chopped
1 medium garlic clove, minced
2 1/2 cups fat-free, low-sodium chicken broth
1 14.5-ounce can no-salt-added diced tomatoes, undrained
2 tablespoons no-salt-added tomato paste
1/2 teaspoon dried thyme, crumbled
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, chopped
12 ounces cod or other mild white fish fillets, rinsed and patted dry, cut into 1-inch cubes
In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, carrot, onion, and garlic for 5 minutes, or until soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, thyme, salt, and pepper. Bring to a boil, still on medium high. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the vegetables are very tender, with no crispness remaining.
Stir in the zucchini. Cook for 3 minutes, or until almost tender-crisp.
Stir in the fish. Cook for 2 to 3 minutes, or just until it flakes easily when tested with a fork.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
3 vegetable, 2 lean meat