Fish Stew With Rice

Ingredients

• 1 ½pounds small whiting, gutted, gilled and scaled
• 3large carrots, sliced
• 1large onion, chopped
• 2sweet peppers, preferably Anaheim, chopped
• 1mild dried chile
• 2inches ginger, peeled and chopped
• 4cloves garlic, chopped
• ½cup short-grain rice
• Salt and pepper
• ½pound Italian or other fresh sausage, crumbled
• Minced scallions for garnish
• Cilantro or parsley for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    477 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 43 grams protein; 153 milligrams cholesterol; 586 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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4 servings

Preparation

1. In a large saucepan, cover the fish with 5 cups water, and bring to a boil. Turn off the heat, place the lid on and let sit for 20 minutes. Transfer the fish to a plate; when the fish is cool enough to handle, carefully remove the meat from the frames, and set aside; discard bones, head, fins, tail, etc. Strain the broth and return to the pot.
2. Add the remaining ingredients except the sausage and garnishes. Simmer gently, stirring occasionally, until the flavors are blended and carrots and rice are tender, about 15 minutes.
3. Add the reserved fish, along with the sausage, and cook another couple of minutes, or until the sausage is cooked through. Turn off the heat, taste and adjust seasoning, and let rest for a few minutes, or eat piping hot, with the garnishes.

About 45 minutes