MAJAMAYO

Fish Soup with Green Beans and Cherry Tomatoes: Mediterranean-Style

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Ingredients

• 6 oz (170 g) white fish

• Black pepper

• 4 tsp extra-virgin olive oil

• 1 tsp garlic powder

• 1 leek, thinly sliced

• ½ green chili pepper, thinly sliced

• 1 oz (30 g) no-salt-added tomatoes

• 1 cup chopped green beans

• 1 bunch asparagus, chopped and halved

• 2 cups baby spinach

• 2 tsp dill

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Instructions

1. Cut the fish into pieces and season. Heat a nonstick skillet over medium-high heat. Add 2 tsp olive oil and the fish. Cook for 1 minute per side, or until the fish starts to brown. Transfer the fish to a plate.

2. Add the remaining oil to the skillet along with the garlic, leek, and chili. Cook until the leek softens, about 2 minutes.

3. Add the tomatoes and ¼ cup water. Bring to a gentle simmer. Return the fish to the skillet, nestling it into the sauce.

4. Add the green beans and asparagus. Cover and simmer until the fish is cooked through, 2 to 3 minutes. Remove from the heat.

5. Stir in the spinach and sprinkle with dill.

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Tip

Store in an airtight container in the refrigerator for 1 to 2 days. Reheat gently in a covered container.

Nutrition (per serving): Calories 294, protein 22 g, carbohydrates 23 g, total fat 15 g, cholesterol 51 mg, sodium 368 mg, fiber 9 g