Bread Bowl Vegetable Fish Stew

15 min prep 30 min cook 45 min total 4 servings


  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 2 Tbsp. all-purpose flour
  • 2 cups seafood or chicken broth
  • 2 cups Birds Eye Baby Pea & Vegetable Blend 
  • 1 can (14.5 oz.) diced tomatoes
  • 1 tsp. dried oregano, basil or Italian seasonings
  • 4 (6-in.) round bread loaves, tops removed and hollowed out*
  • 10 Van de Kamp’s or Mrs. Paul’s Crispy Fish Fillets, baked according to package directions and cut into bite-size pieces


  1. Heat olive oil over medium-high heat in large saucepot and cook onion, stirring occasionally, 4 minutes or until starting to brown. Sprinkle with flour and cook, stirring constantly, 1 minute.
  2. Add broth, Birds Eye® Vegetables, tomatoes and oregano;bring to a boil over high heat. Reduce heat to low and simmer 10 minutes or until vegetables are tender and mixture is thickened. Season to taste with salt and ground black pepper.
  3. Evenly divide baked Crispy Fish Fillets in bread bowls. Ladle in hot stew.


Path 3 Copyfacebookpinteresttwitter