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Main dishes

Fish Stew with Arepa Dumplings

Fish Stew with Arepa Dumplings recipe
photo by:kraft
While the cod fillets and arepa dumplings are mild-flavored, this fish stew is anything but—thanks to the addition of Spanish olives and capers at the end.
time
prep:
40 min
total:
40 min
servings
total:
6 servings
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What You Need

 Juice from 1 lemon
6
 cod fillets (1-1/2 lb.)
1/2
cup  KRAFT Zesty Italian Dressing
10
  leeks (1-1/4 lb.), white parts thinly sliced
1
 each red and green pepper, cut into thin strips
1
can  (14.5 oz.) chicken broth
3/4
cup  hot water
2
Tbsp.  butter
1/2
cup  white cornmeal (arepa flour)
1/4
cup  KRAFT Grated Parmesan Cheese
1
pkg.   (6 oz.) baby spinach leaves
10
 Spanish olives, sliced
1
Tbsp.  capers

Make It

POUR lemon juice over fish in shallow dish; set aside. Heat dressing in large skillet on medium heat. Add leeks and peppers; cook 8 min. or until tender. Stir in broth; bring to boil. Add fish; cover. Simmer on medium heat 5 min. or until fish flakes easily with fork. Remove fish from skillet; cover to keep warm. Reserve vegetables and cooking liquid for later use.

MIX hot water, butter, cornmeal and cheese until mixture forms soft dough. Divide into 12 portions; shape each into ball. Cook in large saucepan of boiling water 5 min. or until slightly firm; drain.

BLEND cooked vegetables and reserved liquid in blender until smooth. Return to skillet. Add spinach, olives and capers; stir. Bring to boil; cover. Simmer on medium heat 3 min. or until spinach is wilted, stirring occasionally. Add fish and dumplings; cook 5 min. or until heated through, stirring occasionally.

Kraft Kitchens Tips

Substitute
Substitute KRAFT Shredded Mozzarella Cheese for the Parmesan cheese.
Substitute
Prepare using your favorite white fish fillets.
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