Spaghetti Fish Supper Recipe

Spaghetti Fish Supper Recipe

  • 4 green onions, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons olive or vegetable oil
  • 1 (14.5 ounce) can 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 fresh or frozen orange roughy, haddock or red snapper fillets, thawed and 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
  1. In a large skillet, saute onions and garlic in oil until tender. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; 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. Top with fish mixture.