Spicy Fish Stew

 

1/2

cup clam juice

4

cloves garlic, finely chopped

3

cups fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (from 16-oz package)

1/2

lb cod, halibut, orange roughy or other mild-flavored fish fillets, cubed

1 1/2

tablespoons chopped fresh or canned jalapeño chiles

2

tablespoons fish sauce or reduced-sodium soy sauce

1

tablespoon packed brown sugar

4

cups hot cooked rice

• 1 In 10-inch nonstick skillet, heat 1/4 cup of the clam juice to boiling. Add garlic; cook 1 minute.
• 2 Stir in stir-fry vegetables. Cook about 8 minutes, stirring frequently, until liquid has evaporated.
• 3 Stir in fish, chiles, fish sauce and brown sugar. Heat to boiling. Reduce heat to medium; simmer uncovered 10 minutes. Serve with rice.