Provencal-style fish stew
3
0
0
Smartpoints value per serving
Total Time
21 min
Prep
8 min
Cook
13 min
Serves
4
Difficulty
Easy
This French-inspired stew is so intensely flavorful, it's hard to believe it's made mostly from canned goods. You can also use frozen chopped onions to streamline the process even more. If you can't find fresh basil, simply substitute 2 tablespoons of fresh, flat-leaf parsley in its place. Rouille sauce, a garlicky condiment that tops French bouillabaisse, is a delicious yet optional topping for this stew. For a quick version, blend together 1 slice of French bread (torn into pieces), 1 garlic clove, 2 roasted red peppers (from a water-packed jar), 1/8 teaspoon cayenne, and 1 tablespoon chicken broth (or enough to make a sauce). Add a dollop to each bowl of stew before serving.
Ingredients
canned chicken broth
15 oz, divided
uncooked onion(s)
1 large, chopped
canned cannellini beans
15 oz, rinsed and drained
water-packed tuna fish drained
6 oz, flaked with a fork
canned diced tomatoes
15 oz, undrained
dried oregano
¼ tsp
table salt
½ tsp
black pepper
¼ tsp
basil
¼ cup(s), fresh, chopped
