Name: Provencal-Style Fish Stew
Prep time: 8 min
Cook time: 13 min
Total time: 21 min
Yield: 4 servings
Cuisine: French
Ingredients: 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; 0.25 tsp dried oregano; 0.5 tsp table salt; 0.25 tsp black pepper; 0.25 cup(s) basil fresh, chopped

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Total Time: 0:21
Prep: 0:08
Cook: 0:13
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

In a medium pot, heat 1/4 cup of broth over medium-high heat; add onion and sauté until tender, about 5 minutes.
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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Provencal-Style Fish Stew

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Provencal-Style Fish Stew

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