Provencal-Style Fish Stew

Prep Time
8 min
Cook Time
13 min
Recipe Details
  • 15 oz canned chicken broth, divided
  • 1 large uncooked onion(s), chopped
  • 15 oz canned cannellini beans, rinsed and drained
  • 6 oz water-packed tuna fish drained, flaked with a fork
  • 15 oz canned diced tomatoes, undrained
  • 1/4 tsp dried oregano
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 1/4 cup(s) basil, fresh, chopped
  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.
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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