How To Prepare
In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, carrot, onion, and garlic for 5 minutes, or until soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, thyme, and pepper. Bring to a boil, still on medium high. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the vegetables are very tender, with no crispness remaining.
Stir in the zucchini. Cook for 3 minutes, or until almost tender-crisp.
Stir in the fish. Cook for 2 to 3 minutes, or just until it flakes easily when tested with a fork.
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Ingredients
- 2 teaspoons olive oil
- 1 medium rib of celery, chopped
- 1 medium carrot, chopped
- 1 small onion, chopped
- 1 medium garlic clove, minced
- 2 1/2 cups can no salt added chicken broth
- 1 14.5 ounce can no salt added diced tomatoes (undrained)
- 2 tablespoons no salt added tomato paste
- 1/2 teaspoon dried thyme, crumbled
- 1/8 teaspoon pepper
- 1 medium zucchini, chopped
- 16 ounces cod or other mild white fish fillets, rinsed and patted dry, cut into 2 ounce portions
Ingredients
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