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Provencal-Style Fish Stew

Total Time
21 min
Prep
8 min
Cook
13 min
Serves
4
Difficulty
Easy
This French-inspired stew is so flavorful, it's hard to believe it's made mostly from canned goods. Use frozen chopped onions to streamline the process even more.
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

Instructions

  1. In a medium pot, heat 1/4 cup of broth over medium-high heat; add onion and sauté until tender, about 5 minutes.
  2. Add beans, tuna, tomatoes and oregano; stir in remaining broth and simmer for 5 minutes. Stir in salt, pepper and basil; simmer for 1 minute more. Yields about 1 1/4 cups per serving.
Notes
If you can't find fresh basil, substitute 2 tablespoons of fresh, flat-leaf parsley in its place.Rouille sauce, a garlicky condiment that tops French bouillabaisse, is a delicious 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 of cayenne and 1 tablespoon of chicken broth (or enough broth to make a sauce). Add a dollop to each serving of stew (not included in SmartPoints value).

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