Chile-spiced red snapper and couscous stew
1 small, chopped
Sweet red pepper(s)
¼ cup(s), chopped
1 small, red, or other hot chile, cored, seeded and minced (do not touch seeds with bare hands)
Uncooked snapper fillet(s)
1 pound(s), or cod fillet, skinned, cut into bite-size pieces
2 medium, cored and chopped
¼ tsp, crushed
Fat free chicken broth
½ cup(s), pearl-variety
1 Tbsp, fresh, minced
Fresh lemon juice
- 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.
- Add tomatoes, thyme, salt, pepper and broth. Simmer until fish is cooked through, about 5 minutes.
- Stir in couscous, chives and lemon juice; heat through. Yields about 1 1/4 cup per serving.
- 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.