Fish and Vegetable Stew

Hubby and I are trying to eat healthier these days, so I've been trying to think of better ways for us to enjoy vegetables without simply serving them as a side (although I could eat steamed Brussel Sprouts that way for all time).

This simple and quick to whip up stew was a solid choice on a chilly day. I heard there were still places in the mid-Atlantic that have cold winters, but until yesterday I had forgotten what they were like. We even got snow (just a little, though).

Fish and Vegetable Stew
Makes 4 servings, 5 Points+ per serving

What You'll Need:

2 filets of firm, white fish cut into bite-sized pieces
2-3 potatoes, cubed
2 1/2 cups water
2 Tbs olive oil
1 small can of tomato paste
1 onion, minced
1 garlic clove, minced
1 cup sliced carrots
2/3 cup peas
2/3 cup corn
2 chicken bullion cubes (or your preferred equivalent)
1 bay leaf
2 tsp thyme
1 tsp sage
1 tsp pepper
salt to taste

The Process:

Heat the oil over medium heat in a pot. Add onion and cook 5 minutes, then add garlic and cook an additional 3 minutes. Add water, tomato paste, and remaining seasonings. Mix well and add potatoes. Cook covered over medium heat for 20 minutes. Then add your vegetables and fish, cover, and cook for another 15 minutes until fish is done and veggies are tender but not mushy.

Serve with some nice crusty bread. Leftovers can easily be reheated on the stove or in the microwave the next day.