Mediterranean Seafood Stew

It doesn’t take long to prep and cook this comforting stew, so it’s a great choice for dinner after a busy day. The stew’s very mild fish flavor should appeal even to people who usually aren’t seafood lovers.

2 teaspoons olive oil
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.