Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
10 Mrs. Paul's® Crispy Fish Fillets
4 6-inch round bread loaves, tops removed and hollowed out
1 tablespoon olive oil
1 small sweet onion, finley chopped
2 tablespoons all-purpose flour
2 cups vegetable, seafood or chicken broth
2 cups Birds Eye® Mixed Vegetables
1 can (14.5 oz each) Hunt's® Diced Tomatoes
1 teaspoon dried oregano
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 116 mg | 12% |
| Carbohydrate | 116 g | 39% |
| Cholesterol | 38 mg | 13% |
| Total Fat | 21 g | 32% |
| Iron | 5 mg | 26% |
| Calories | 759 kcal | 38% |
| Sodium | 1771 mg | 74% |
| Protein | 27 g | 54% |
| Saturated Fat | 5 g | 24% |
| Sugars | 8 g | 1% |
| Vitamin C | 13 mg | 22% |
Bake Crispy Fish Fillets according to package directions; cut into bite-size pieces.
Meanwhile, heat olive oil over medium-high heat in large saucepot and cook onion, stirring occasionally, 4 minutes or until starting to brown. Sprinkle with flour and cook, stirring constantly, 1 minute. Add broth, vegetables and tomatoes; bring to a boil over high heat. Reduce heat to low and simmer 10 minutes or until vegetables are tender and mixture is thickened. Season to taste with salt and ground black pepper.
Evenly divide Crispy Fish Fillets in bread bowls. Ladle in hot stew.
Save bread cubes/crumbs for later use. Great for making fresh breadcrumbs or stuffing
Bread Bowl Vegetable Fish Stew
