Core Recipe Servings | 4 Preparation Time | 20 min Cooking Time | 13 min Level of Difficulty | Easy
main meals | Our French fish stew is so flavorful, nobody will ever believe that its base comes from a can.
15 oz canned chicken broth, divided 1 large onion(s), chopped 15 oz canned cannellini beans, drained and rinsed 6 oz water-packed tuna fish, drained, flaked 15 oz canned diced tomatoes, undrained 1/4 tsp dried oregano 1/2 tsp table salt 1/4 tsp black pepper 1/4 cup basil, fresh, chopped
Instructions
1. Heat 1/4 cup of chicken broth in a medium pot. Add onion; sauté until tender, about 5 minutes. 2. Add beans, tuna, tomatoes and oregano; stir in remaining broth and simmer for 5 minutes. Stir in salt, pepper and basil; simmer for 1 minute more. Yields about 1 1/4 cups per serving. (Note: If you can't find fresh basil, substitute 2 tablespoons of fresh, flat-leaf parsley in its place.)
Notes
Rouille sauce, a garlicky condiment that tops the French bouillabaisse, enhances this stew as well. For a quick version blend together 1 slice of French bread (torn into pieces), 1 garlic clove, 2 roasted red peppers (from a water-packed jar), 1/8 teaspoon of cayenne and 1 tablespoon of chicken broth (or enough broth to make a sauce). Add a dollop to each serving of stew. (Adds 0 POINTS values per serving.)
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