Red Snapper Stew Recipe
Ingredients
| Onion | 1 Medium, sliced | |
| Margarine/Butter | 2 Tablespoon | |
| Chicken broth | 4 Cup (64 tbs) | |
| Carrots | 2 Medium, cut crosswise into 1/4-inch slices | |
| Rice | 1⁄2 Cup (8 tbs) (Uncooked) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dried dill | 1⁄4 Teaspoon | |
| Dried thyme | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Frozen baby brussels sprouts | 10 Ounce (1 Package) | |
| Red snapper fillet | 1 1⁄2 Pound, cut into 1-inch pieces | |
| Sliced mushrooms | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 927 Calories from Fat 224
% Daily Value*
Total Fat 25 g39%
Saturated Fat 4.6 g23%
Trans Fat 1.7 g
Cholesterol 0 mg
Sodium 5341.7 mg222.6%
Total Carbohydrates 146 g48.5%
Dietary Fiber 19.5 g78%
Sugars 29.9 g
Protein 27 g53.6%
Vitamin A 431.6% Vitamin C 359.2%
Calcium 69.6% Iron 37.8%
*Based on a 2000 Calorie diet
Directions
Stir in chicken broth, carrots, rice, lemon juice, salt, dill weed, thyme and pepper.
Heat to boiling; reduce heat.
Cover and simmer until rice is tender, about 20 minutes.
Rinse Brussels sprouts under running cold water to separate; drain.
Stir into rice mixture.
Heat to boiling; reduce heat.
Cover and simmer 5 minutes.
Stir in fish and mushrooms; simmer until fish flakes easily with fork, 5 to 8 minutes longer.
Chef
