Ingredients
4 green onions, chopped2 tablespoons olive oil5 garlic cloves, minced1 can (14-1/2 ounces) chicken broth2 tablespoons dried parsley flakes1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground cumin2 tablespoons cornstarch1/2 cup apple juice1/2 pound orange roughy, haddock or red snapper fillets, cut into 1-inch pieces1 medium tomato, seeded and chopped1 cup chopped fresh broccoli florets8 ounces uncooked thin spaghetti1/4 cup sliced ripe olives
Preparation
In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; gradually pour into the skillet. Cook and stir for 1-2 minutes or until thickened.
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. Serve with fish mixture.
