Light, Lean, Luscious

This wonderfully light-tasting fish stew is made with nonfat chicken broth and clam broth. To keep it simple, we used canned chicken broth, but if you have homemade stock on hand, so much the better. Just be sure to skim off any excess fat.

After adding the fresh halibut pieces, reduce the heat to barely simmering and let the fish cook ever so gently until it flakes easily with a fork.

A few chopped fennel fronds and a bit of shredded carrot add a spot of color and a nice finishing touch.

FRESH FISH STEW

Nonstick cooking spray

2 cups chopped leeks

3 cloves garlic, minced

1 cup coarsely chopped fennel

2 1/2 cups nonfat chicken broth

1 (8-ounce) bottle clam broth

1 pound halibut, cut into 3 pieces

Salt, pepper

Chopped fennel fronds

Shredded carrot

Spray 5-quart pot with nonstick cooking spray. Add leeks, garlic and fennel and saute until vegetables are tender and limp, about 10 minutes. Stir in chicken broth and clam broth and bring to boil. Reduce heat, cover and simmer about 10 minutes to bring out flavors.

Add halibut pieces to broth mixture and reduce heat to very low. Cook, covered, about 10 minutes more. Season to taste with salt and pepper.

Spoon into serving bowls, allowing 1 piece fish for each serving. Sprinkle with chopped fennel and top with mound of shredded carrot.

3 servings. Each serving:

207 calories; 494 mg sodium; 39 mg cholesterol; 3 grams fat; 13 grams carbohydrates; 31 grams protein; 1.10 grams fiber.