Greek · Dinner
Snapper Stew with Vegetables (Low-Calorie)
White fish fillet gently simmered with tomatoes, potato, celery, carrot, onion and garlic in a light broth brightened with lemon and dill. Olive oil is used sparingly to keep the dish lean while retaining the classic Greek psarosoupa-adjacent stew character. Served hot in a bowl as a light, vegetable-forward main.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
344Calories
41.2gProtein
9.8gFat
27.6gCarbs
7.4gSugar
5.1gFiber
437mgSodium
90mgChol
1.6gSat Fat
1580mgPotassium
85mgCalcium
2.4mgIron
2.1mcgVitamin B12
38mgVitamin C
low-calorie
gluten-free
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Dice the tomato and potato, slice the celery, carrot and onion, and mince the garlic; pat the fish fillet dry.
2
Heat the olive oil in a medium pot over medium heat and sweat the onion, celery and garlic for 3 minutes until softened.
3
Add the tomato, carrot, potato and fish stock; bring to a boil, then simmer over medium-low heat for 15 minutes until vegetables are tender.
4
Season the fish with salt and pepper, lower it into the simmering broth, and poach over medium-low heat for 6 to 8 minutes until opaque and flaking.
5
Plate
Ladle the stew into a bowl, arrange the fish on top, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet (snapper)
- 22 small tomato (about 100g)
- 11 onion (about 50g)
- 4 cloves4 cloves garlic
- 22 small celery stalk (about 40g)
- 22 small carrot (about 50g)
- 22 small potato (about 100g)
- 1 1/2 cup360ml fish stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp fresh dill
- salt and black pepper to taste
- 22 lemon wedge, to serve
