2 teaspoons peanut oil
1 tablespoon annatto seeds
1 medium onion, thinly sliced
2 cups reduced-sodium fat-free chicken broth
1 sweet potato, peeled, cut into 1/2-inch cubes
1 can (14 ounces) reduced-sodium whole tomatoes, undrained, cut up
1 teaspoon dried thyme leaves
1 cup frozen peas
1 pound flounder fillets, cut into 3/4-inch cubes
4 teaspoons lemon juice
Salt and pepper to taste

Instructions:

Heat oil in large saucpan over medium-high heat; add annatto seeds and saute for 3 minutes. 

Remove seeds with slotted spoon and discard. 

Add onion to saucepan; saute 2 minutes.

Add broth, potato, tomatoes and liquid, and thyme. 

Heat to boiling; reduce heat and simmer, covered, until potato is tender, about 10 minutes. 

Using potato masher or kitchen fork, coarsely mash mixture in pan.

Add peas and flounder; simmer until fish is tender and flakes with a fork, about 10 minutes. 

Stir in lemon juice; season to taste with salt and pepper.

Servings: 4

Nutrition Facts:
Amount Per  Serving: Calories 240
Fat 4.2 g, Cholesterol 60 mg, 
Sodium 227 mg, Carbohydrate 21 g