Ingredients
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1 tablespoon olive oil
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1 cup chopped onion
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1/4 cup chopped celery
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1 teaspoon chili powder
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1 1/2 cups frozen whole kernel corn
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1 tablespoon Worcestershire sauce
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1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
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2 cups water
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1 lb cod, cut into bite size pieces (or other lean white fish fillets)
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1/4 cup chopped parsley
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cayenne pepper
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salt
Instructions
- Heat oil in a Dutch oven over medium high heat.
- Add onion, celery and chili powder, sauté 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.