SLOW-COOKED FISH STEW

Slow-Cooked Fish Stew image

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

Provided by Taste of Home

Time 6h55m

Yield 8 servings (3 quarts).

Number Of Ingredients 18

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

Steps:

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 : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 488mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges