Red Snapper Stew
Ingredients| 2 cup onion, chopped 1 cup celery, chopped 1/2 cup green bell pepper, chopped 1 clove garlic, minced 1 vegetable cooking spray 1 1/2 cup water 1 tsp chicken boullion 1 cup chablis 1 large potato, cubed 14 1/2 oz whole tomatoes, chopped 1/4 tsp salt 1 bay leaf 1 1/2 lb snapper, skinned 1 parsley, chopped |
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Saute first 4 ingredients in a large Dutch oven coated with cooking
spray until tender. Stir in next 7 ingredients; bring to a boil.
Cover; reduce heat, and simer 20 minutes. Cut fish into 1" cubes, and
add to stew. Cover and simmer 10 minutes or until fish flakes easily
when tested with a fork. Discard bay leaf. Garnish with parsley.
Alternate fish: Pollack, sea bass, rockfish, cod, grouper.
Source: Safeway Nutritional Awareness Programme
Servings:
8
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