Fish and Shell Stew
An Italian-style fish stew with shell-shaped macaroni and garbanzo beans.
12 ounces fresh or frozen skinless fish fillets (cod, pike, or orange roughy)
2 (14.5-ounce) cans chicken broth
1 (15-ounce) can garbanzo beans or red kidney beans, rinsed and drained
1 cup loose-pack frozen mixed vegetables
3/4 cup dry medium shell macaroni or cavatelli
1 medium onion, chopped
1 teaspoon dried basil or thyme, crushed
Salt and freshly ground pepper to taste
1 (14.5-ounce) can Italian-style stewed tomatoes
- Thaw fish, if frozen. Rinse fish. Cut into 1-inch pieces; set aside.
- In a large saucepan stir together broth, beans, frozen vegetables, pasta, onion, basil or thyme, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
- Stir in undrained tomatoes and fish. Return to boiling; reduce heat. Cover and simmer for 2 to 3 minutes or until fish flakes easily with a fork.
Makes 4 servings.