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Spiced Fish and Vegetable Hot Pot

Diet.Chef's picture
  Vegetable broth 2 1⁄2 Cup (40 tbs)
  Garlic 2 Clove (10 gm), minced
  Ground cumin 1 1⁄4 Teaspoon
  Ground ginger 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Butternut squash 1 Small, peeled, seeded and chopped
  Small cauliflowerets 2 Cup (32 tbs)
  Carrots 2 Large, sliced
  Chickpeas/Scrod / halibut / sole fillets 1 Can (10 oz), rinsed and drained
  Skinless cod fillets 12 Ounce, cut into 2 inch pieces
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)

In a Dutch oven, combine the broth, garlic, cumin, ginger, salt, and pepper.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 5 minutes to blend the flavors.
Stir in the squash, cauliflower, scallions, carrots, and chickpeas.
Raise the heat and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
Add the fish to the pot.
Cover and cook, stirring gently once or twice, for 2 to 3 minutes, or until the fish just flakes.
Stir in the cilantro.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 317 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.43 g2.2%

Trans Fat 0 g

Cholesterol 24.4 mg8.1%

Sodium 434.5 mg18.1%

Total Carbohydrates 53 g17.6%

Dietary Fiber 13.6 g54.3%

Sugars 10.4 g

Protein 22 g43.7%

Vitamin A 405.3% Vitamin C 87%

Calcium 15.8% Iron 27.2%

*Based on a 2000 Calorie diet

Spiced Fish And Vegetable Hot Pot Recipe