Country-Style Potato and Tomato Stew with Poached Cod

Recipe By: courtesy Kathleen Daelemans:
Serving Size: 2

2 tablespoons olive oil
2 small sweet onions, peeled, cored, and cut into 1-inch pieces
2 small cloves minced garlic
1 cup canned whole tomatoes
1 cup sodium free chicken broth, fat free
3/4 poun potatoes, peeled and cut into large chunks
1 dash hot pepper flakes
1/2 teaspoon coarse grained salt
1pound cod

Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions
and cook until browned and softened, about 8 to 10 minutes. Add the garlic,
tomatoes, chicken broth, potatoes, pepper flakes and salt, stir until combined.
Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost
mushy but have not lost their shape.
Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7
minutes.Serve immediately.

Calories: 213;Fat: 4.5 g;Carbohydrates: 20.3 g;Fiber: 2.5 g;Protein: 23 g.

Per Serving (excluding unknown items): 306 Calories; 15g Fat (45.5% calories from
fat); 40g Protein; trace Carbohydrate; trace Dietary Fiber; 98mg Cholesterol;
123mg Sodium.Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Fat.

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