Greek Fish Stew
- 4 oz orzo, or other small pasta, uncooked.
- ½ cup chopped onion
- ½ tsp minced garlic
- 1 tsp fennel seed
- 2 cups no-salt-added tomatoes
- 2 cups no-sodium chicken broth
- ½ tsp Mrs Dash Original seasoning blend
- 1 Tbsp dried parsley (or 2 Tbsp fresh parsley)
- ¼ tsp black pepper
- ¼ tsp turmeric
- 12 oz cod, tilapia, or flounder fillets, cut into bite-sized pieces
- 3 oz spinach leaves (fresh or frozen, thawed and drained)
- Cook orzo (or other pasta) according to package directions without salt. Drain and set aside.
- In a large non-stick saucepan sprayed with vegetable oil spray cook onions garlic and fennel seed until onion is tender.
- Add tomatoes, broth and spices. Reduce heat and simmer for 10 minutes.
- Add fish and spinach leaves. Simmer until fish is cooked through, 3-4 minutes.
- Serve soup in a bowl over the orzo.
Serving size: ½ cup. Sodium: 57 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/greek-fish-stew/
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