Chile-Spiced Red Snapper and Couscous Stew
1
Points®
Total time: 42 min • Prep: 30 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Red snapper lends excellent flavour to this hearty stew. You could use cod to save a few bucks if you don't mind a softer texture.
Ingredients
Cooking spray
1 spray(s), (5 one-second sprays per serving)
Onion
1 small, chopped
Red bell pepper
¼ cup(s), chopped, chopped
Jalapeño pepper
1 small, red, or other hot chile, cored, seeded and minced (do not touch seeds with bare hands)
Uncooked snapper fillet
1 pound(s), or cod fillet, skinned, cut into bite-size pieces
Tomato
2 medium, cored and chopped
Dried thyme
¼ tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Fat free chicken broth
1 cup(s)
Cooked semolina couscous
½ cup(s), pearl-variety
Chives
1 tbsp(s), fresh, minced
Fresh lemon juice
1 tsp(s)
Instructions
1
Coat a medium nonstick pot with cooking spray. Add onion, red pepper and chile; sauté, stirring frequently, for 3 minutes. Add fish and cook 1 minute.
2
Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.
3
Stir in couscous, chives and lemon juice; heat through. Yields about 1 1/4 cup per serving.
4
Freezing and thawing instructions: Prepare stew recipe and place cooled product in a freezer-safe container, cover tightly and freeze. When ready to eat, thaw in the refrigerator and then reheat in covered saucepan over medium heat, about 5 minutes, or in microwave on medium power until hot. Or, remove frozen stew from container and place in a saucepan. Cover and heat over medium heat, breaking up stew with a spoon as it softens, about 15 minutes.
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