Fish and Root Vegetable Stew – Low Sodium Version
Servings
2Serving size
about two cupsThis recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers. Reheat gently.
Not on a low sodium diet? Here’s the standard Fish and Root Vegetable Stew.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions |
| 1 potato large (3 inch to 4-1/4 inch dia) Red potatoes |
| 1 cup slices Parsnips, raw |
| 1 medium Carrots, raw |
| 24 fluid ounces Water |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1/4 tsp., leaves Dried thyme |
| 1/4 tsp., leaves Dried oregano |
| 2 tsp., crumbled Bay leaves |
| 2 fillet Fresh tilapia |
Instructions
Add the potatoes, parsnips and carrots and stir. Cook for about 10 minutes. Stir often so as to not let the vegetables brown. Add the water and reduce the heat to medium-low.
Add the salt, pepper, thyme, oregano and bay. Simmer for about 20 - 30 minutes until the vegetables begin to soften. Stir the soup frequently. When the vegetables have cooked to the point that they are soft but not mushy add the fish. Add the 1/8 tsp. salt.
Cook for about 5 minutes until the fish begins to flake. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Soup doesn’t have to take all day to prepare. This is a quick and easy fish soup that is so warming on a fall or winter day. There’s a lot of pepper in this, making it spicy and aromatic at the same time. All of that and 10 grams of fiber!