Swordfish Brunswick Stew

Number of Servings: 
4
Ingredients: 
1 (28-ounce) can diced tomatoes, undrained
2 cups cubed, peeled potatoes
1 cup frozen whole kernel corn
1 cup frozen lima beans
1 cup frozen sliced carrots
1/2 cup water
1/4 cup onion, chopped
2 teaspoons reduced-sodium Worcestershire sauce
1/4 teaspoon garlic powder
3 drops hot sauce
3/4 pound swordfish, cut into ¾ inch cubes
Instructions: 

Combine all ingredients except swordfish in a Dutch oven. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add swordfish; cover and simmer 10 minutes or until fish flakes easily.

Nutrition Information: 
Calories: 276 Cholesterol: 22.66mg Sodium: 440.44mg Fat: 2.80g Protein: 19.09g Sat. Fat: 0.76g
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