Caldo Gallego with Sea Bass

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Category : Fish And Sea Food

Recipe : Caldo Gallego with Sea Bass

Makes 4 servings

2 teaspoons olive oil
1/2 cup chopped onion
4 garlic cloves, crushed
5 ounces all-purpose potato, pared and cut into 1/4" pieces
1 cup canned whole tomatoes (no salt added), coarsely chopped
1/2 cup diced carrot (1/4" pieces)
2 packets low-sodium instant chicken broth and seasoning mix
1/2 teaspoon dried oregano leaves
1 small bay leaf
10 ounces sea bass fillets, cut into 1" strips
1 cup cooked chopped kale
2 ounces drained cooked chickpeas

In large saucepan, heat oil; add onion and garlic. Cook over medium-high heat,
stirring frequently, 5 minutes, until onion is softened. Stir in potato, tomatoes,
carrot, broth mix, oregano, bay leaf and 4 cups water; bring liquid to a boil.
Reduce heat to low; simmer 30 minutes, until potato is very tender.
Add fish, kale and chickpeas to potato mixture; cook, stirring occasionally, 5
minutes, until fish flakes easily when tested with fork. Remove and discard bay
leaf.

SERVING (1 3/4 CUPS) PROVIDES: 1/2 Fat, 1 1/2 Vegetables, 1 1/4 Proteins, 1/4
Bread, 5 Optional Calories.

PER SERVING: 187 Calories, 4 g Total Fat, 0 g Saturated Fat, 29 mg Cholesterol, 165
mg Sodium, 20 g Total Carbohydrate, 4 g Dietary Fiber, 17 g Protein, 73 mg Calcium