Ingredients:
1 tablespoon olive oil
1 cup chopped onions
1/4 cup chopped celery
1 teaspoon chili powder
1 1/2 cups frozen whole kernel corn
1 tablespoon Worcestershire sauce
1 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
2 cups water
1 lb cod, cut into bite size pieces ( or other lean white fish fillets)
1/4 cup chopped parsley
cayenne pepper
salt
Directions:
Heat oil in a Dutch oven over medium high heat.
Add onion, celery and chili powder, saute 3 minutes or until tender.
Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
Add the fish, and cook for 3 minutes or until fish is done.
Taste and add salt and cayenne pepper to taste.
Stir in parsley.
Servings: 6
Time preparation: 10 min.
Time total: 26 min.