Puerto Vallarta Fish Stew


1 Tbsp. canola oil

1 cup diced yellow onion

(1/4-inch)

2 cups diced zucchini

(1/4-inch)

2 Tbsp. minced fresh jalapenos

1 Tbsp. minced garlic

2 cups fish stock

1 cup canned diced tomatoes

11/4 lbs. boneless, skinless snapper fillets, cut into

1-inch chunks

1 cup California Ripe Olives, halved

1/4 cup chopped cilantro

2 Tbsp. lime juice


Directions:

Heat oil in a large saucepot over medium heat. Add yellow onions and
cook for 2 to 3 minutes until softened. Stir in zucchini, jalapenos
and garlic and continue cooking for 2 more minutes until lightly
browned.

Pour in fish stock and tomatoes and bring to a boil. Add snapper,
cover and simmer over low heat for 10 minutes. Stir in California Ripe
Olives, cilantro and lime juice. Season to taste with salt. Serve hot.
Serves 4.

Nutritional Analysis Per Serving: Calories 283, Fat 9g, Cholesterol
53mg, Sodium 514mg, Carbohydrate 14g, Protein 35g, Calories from fat
30%.