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Hearty Fall Fish/Chicken Stew

MD AcuMed Recipes

Hearty Fall Fish/Chicken Stew

Use any flaky fish like Haddock, Cod, Snapper or add in shrimp or scallops or chicken. Use a large 2 quart pot. Saute onions and celery in 1-2 tablespoons Pam spray or vegetable broth until tender. If using chicken, cut into bite size pieces and saute until lightly brown. Then add 16 ounce whole crushed tomatoes with juice and broth to the pot followed by the remaining ingredients. Bring the pot to a boil then simmer for 25 minutes. (Serving Size: 1)


4 ounces of fish (haddock, cod, snapper, shrimp or chicken)

1 8 ounce whole crushed tomatoes with juice

1 cup of chicken or vegetable broth

1 medium sized onion, diced

1 tsp dried thyme

1 tsp oregano

1 tsp basil

1 tsp cilantro

2 bay leaves

1 bell pepper (free vegetable)

1 zucchini (2 ounces)

1 summer squash (2 ounces)

½ cup of kale, spinach, or bok choy, add in the last 5 minutes of cooking. (free vegetable)

1-2 stalks of celery chopped (free vegetable)

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