Charlottes Panfish Stew Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Plus 1 teas. veg. oil,
1 tbsp: Parsley,
1/2 cup: Onion, diced
1 package: Instant chicken broth,
1/2 cup: Celery, diced
-and seasoning mix,
1/2 cup: Carrot, diced
1: Bay leaf,
1: Garlic clove, minced
1/4 tsp: Thyme leaves,
1 Can: medium chili peppers,
1/8 tsp: Pepper,
2 cup: Canned tomatoes, (WITH liguid
2 lbs: Firm white fish fillets,
1 1/2 cup: Water,
-cut into chunks,
6 ounce: Potato, pared, cubed
Directions:
In 2-quart saucepan heat oil; add onion, celery, carrot, and garlic.
Saute until tender-crisp, about 5 minutes. Add remaining ingredients
except the fish and bring to a boil. Break up the tomatoes while
adding Reduce heat, cover and let simmer until potatoes are tender,
20 to 25 min. Add fish and stir to combine; cook until fish flakes
easily when tested with a fork, about 5 minutes. Remove and discard
bay leaf before serving. Tips: could add other types of seafood, ie:
shrimp, scallops, etc. Also can make hotter with hot chili peppers,
or by habs, or whatever. This is better (like most stews) after
sitting for a day. Recipe by Charlotte Welch. Made by accidentally
crossing two recipes in the Weight Watchers Quick and Easy Menu
Cookbook (c1987).
Collected from the Fidonet Intl Cooking Echoes *
Veggies can be sauted using Fat free stock instead of the oil to
further reduce the fat.
Submitted By DAVE DRUM On 03-12-95
Source from luhu.jp
Saute until tender-crisp, about 5 minutes. Add remaining ingredients
except the fish and bring to a boil. Break up the tomatoes while
adding Reduce heat, cover and let simmer until potatoes are tender,
20 to 25 min. Add fish and stir to combine; cook until fish flakes
easily when tested with a fork, about 5 minutes. Remove and discard
bay leaf before serving. Tips: could add other types of seafood, ie:
shrimp, scallops, etc. Also can make hotter with hot chili peppers,
or by habs, or whatever. This is better (like most stews) after
sitting for a day. Recipe by Charlotte Welch. Made by accidentally
crossing two recipes in the Weight Watchers Quick and Easy Menu
Cookbook (c1987).
Collected from the Fidonet Intl Cooking Echoes *
Veggies can be sauted using Fat free stock instead of the oil to
further reduce the fat.
Submitted By DAVE DRUM On 03-12-95
Source from luhu.jp