Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.