 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
2 teaspoons peanut oil |
1 tablespoon annatto seeds |
1 medium onion, thinly sliced |
2 cups reduced-sodium fat-free chicken broth |
1 sweet potato, peeled,cut into 1/2 inch cubes |
1 (14 ounce) can reduced-sodium whole tomatoes, undrained,cut up |
1 teaspoon dried thyme leaves |
1 cup frozen peas |
1 lb flounder fillets, cut into 3/4 inch cubes |
4 teaspoons lemon juice |
salt and pepper |
Directions:
1. Heat oil in large saucpan over medium-high heat; add annatto seeds and saute for 3 minutes.
2. Remove seeds with slotted spoon and discard.
3. Add onion to saucepan; saute 2 minutes.
4. Add broth, potato, tomatoes and liquid, and thyme.
5. Heat to boiling; reduce heat and simmer, covered, until potato is tender, about 10 minutes.
6. Using potato masher or kitchen fork, coarsely mash mixture in pan.
7. Add peas and flounder; simmer until fish is tender and flakes with a fork, about 10 minutes.
8. Stir in lemon juice; season to taste with salt and pepper.
|
|