Bitsys Kitchen. Zesty Fish Stew

Zesty Fish Stew
1 medium onion, thinly sliced 2 cloves garlic, finely chopped 1 Tbsp. chile powder 3 cups chicken broth 1 (4 oz.) can chopped green chiles, undrained 3 cups coarsely chopped tomatoes 1 cup chopped green bell pepper	1 cup frozen cooked cleaned shrimp 1 pound frozen cod or other lean fish fillet, partially thawed and cut into 1 inch pieces 1-1/2 cups plain nonfat yogurt Chopped fresh cilantro or parsley leaves

Spray nonstick Dutch oven with nonstick cooking spray. Cook onion and garlic in Dutch oven about 5 minutes, stirring frequently, until onion is tender. Stir in chile powder. Cook 2 minutes, stirring frequently. Stir in broth and chiles. Heat to boiling; reduce heat. Cover and simmer 20 minutes.

Stir in tomatoes, bell pepper, shrimp and fish. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until fish flakes easily with fork and shrimp are heated through. Gradually stir in yogurt; heat just until hot (do not boil). Sprinkle with cilantro. 8 servings