Spaghetti Fish Supper

Name: Spaghetti Fish Supper
Ingredients: 4 green onions, chopped; 2 tablespoons olive oil; 5 garlic cloves, minced; 1 can (14-1/2 ounces) chicken broth; 2 tablespoons dried parsley flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ground cumin; 2 tablespoons cornstarch; 1/2 cup apple juice; 1/2 pound orange roughy, haddock or red snapper fillets, cut into 1-inch pieces; 1 medium tomato, seeded and chopped; 1 cup chopped fresh broccoli florets; 8 ounces uncooked thin spaghetti; 1/4 cup sliced ripe olives

15 ingredients

2 steps

Ingredients

4 green onions, chopped
2 tablespoons olive oil
5 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 tablespoons cornstarch
1/2 cup apple juice
1/2 pound orange roughy, haddock or red snapper fillets, cut into 1-inch pieces
1 medium tomato, seeded and chopped
1 cup chopped fresh broccoli florets
8 ounces uncooked thin spaghetti
1/4 cup sliced ripe olives

Directions

1

In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; gradually pour into the skillet. Cook and stir for 1-2 minutes or until thickened.
2

Stir in the fish, tomato and broccoli. Cover and cook for 2 minutes or until fish easily flakes with a fork. Meanwhile, cook spaghetti according to package directions; drain and toss with olives. Serve with fish mixture.