Easy Fish Stew

1. Heat oil in a Dutch oven over medium high heat.

2. Add onion, celery and chili powder, sauté 3 minutes or until tender.

3. Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.

4. Add the fish, and cook for 3 minutes or until fish is done.

5. Taste and add salt and cayenne pepper to taste.

6. Stir in parsley.

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Nutrient	Quantity
Total fats	21.3495 g
Protein	95.546 g
Carbohydrates	95.513 g
Energy	950.6091 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1808 g
Water	1515.5264 g
Aspartic acid	9.7406 g
Calcium, Ca	276.7678 mg
Lutein + zeaxanthin	2723.4984 g
Fiber, total dietary	15.5673 g
Fatty acids, total saturated 22:0	0.0189 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	2316.3193 g
Niacin	18.266 mg
Fatty acids, total saturated 18:4	0.0045 g
Vitamin A, RAE	270.1857 g
Arginine	5.4576 g
Riboflavin	0.7591 mg
Tocopherol, beta	0.0948 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.014 g
Fatty acids, total saturated 20:1	0.1104 g
Glutamic acid	16.2344 g
Sodium, Na	582.4244 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2529 g
Total lipid (fat)	21.3495 g
Manganese, Mn	1.0582 mg
Fructose	8.9573 g
Proline	3.9849 g
Fatty acids, total saturated 16:0	2.4708 g
Sucrose	7.5288 g
Choline, total	411.538 mg
Sugars, total	29.332 g
Serine	3.9122 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.483 g
Fatty acids, total saturated 20:4 undifferentiated	0.0997 g
Vitamin B-6	2.0052 mg
Selenium, Se	153.8094 g
Ash	15.8407 g
Vitamin D	163.2004 IU
Fatty acids, total saturated 18:1 undifferentiated	10.8184 g
Pantothenic acid	3.5188 mg
Phenylalanine	3.7149 g
Copper, Cu	0.8512 mg
Betaine	3.2102 mg
Thiamin	0.7187 mg
Retinol	54.5701 g
Methionine	2.6105 g
Iron, Fe	8.8339 mg
Carbohydrate, by difference	95.513 g
Phosphorus, P	1299.8292 mg
Folate, total	209.5679 g
Tocopherol, gamma	0.6509 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2901 g
Fatty acids, total saturated 22:1 undifferentiated	0.0136 g
Lycopene	51039.1727 g
Alanine	5.7188 g
Cholesterol	194.9338 mg
Valine	4.6914 g
Fatty acids, total saturated 18:2 undifferentiated	2.9724 g
Glycine	4.3318 g
Carotene, alpha	98.9 g
Glucose (dextrose)	10.9054 g
Fatty acids, total saturated 14:0	0.0538 g
Zinc, Zn	4.5827 mg
Isoleucine	4.1128 g
Fatty acids, total saturated 12:0	0.0022 g
Fatty acids, total polyunsaturated	4.1734 g
Tocotrienol, gamma	0.077 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	7.7363 g
Tocotrienol, alpha	0.1502 mg
Vitamin A, IU	4468.2223 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0453 g
Folate, DFE	129.1979 g
Tryptophan	1.0383 g
Vitamin C, total ascorbic acid	65.0471 mg
Phytosterols	58.341 mg
Galactose	0.1212 g
Fatty acids, total polyunsaturated 18:1 c	0.0841 g
Fatty acids, total saturated 20:0	0.0574 g
Fatty acids, total saturated 6:0	0.0004 g
Starch	38.493 g
Tyrosine	3.1288 g
Vitamin B-12	4.1253 g
Vitamin K (phylloquinone)	276.7734 g
Fatty acids, total saturated	3.0899 g
Histidine	2.6958 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	11.2042 g
Threonine	3.9711 g
Folate, food	209.5679 g
Fatty acids, total polyunsaturated 17:0	0.0034 g
Vitamin D (D2 + D3)	4.08 g
Cryptoxanthin, beta	410.3195 g
Vitamin D3 (cholecalciferol)	4.08 g
Vitamin E (alpha-tocopherol)	11.5955 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.544 g
Magnesium, Mg	295.03 mg
Lysine	8.3751 g
Potassium, K	4118.0754 mg
Cystine	1.0465 g
Fluoride, F	130.9634 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1 cup	64	14.944	0.16
Celery	0.25 cup	4.04	0.7499	0.0429
Parsley	0.25 cup	5.4	0.9495	0.1185
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Water	2 cups	0	0	0
chili powder	1 teaspoon	7.614	1.3419	0.3856
cayenne pepper	0	0	0	0
kernel corn	1.5 cups	277.065	54.715	3.0033
cod	1	371.7342	0	3.0373
no salt tomato	1 can	88.1559	19.5045	1.1019