FISH STEW WITH AREPA DUMPLINGS

Fish Stew with Arepa Dumplings image

Serve this Fish Stew with Arepa Dumplings today. Spanish olives and capers help give this Fish Stew with Arepa Dumplings dish its amazing flavor.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

juice from 1 lemon
6 cod fillets (1-1/2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
10 leeks (1-1/4 lb.), white parts thinly sliced
1 each green and red pepper, cut into thin strips
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
3/4 cup hot water
2 Tbsp. butter
1/2 cup white cornmeal (arepa flour)
1/4 cup KRAFT Grated Parmesan Cheese
1 pkg. (6 oz.) baby spinach leaves
10 Spanish olives, sliced
1 Tbsp. capers

Steps:

Pour lemon juice over fish in shallow dish; set aside. Heat dressing in large skillet on medium heat. Add leeks and peppers; cook 8 min. or until tender. Stir in broth; bring to boil. Add fish; cover. Simmer on medium heat 5 min. or until fish flakes easily with fork. Remove fish from skillet; cover to keep warm. Reserve vegetables and cooking liquid for later use.
Mix hot water, butter, cornmeal and cheese until mixture forms soft dough. Divide into 12 portions; shape each into ball. Cook in large saucepan of boiling water 5 min. or until slightly firm; drain.
Blend cooked vegetables and reserved liquid in blender until smooth. Return to skillet. Add spinach, olives and capers; stir. Bring to boil; cover. Simmer on medium heat 3 min. or until spinach is wilted, stirring occasionally. Add fish and dumplings; cook 5 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g