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Title: Fish Stew Categories: Fish/seafoo, Low fat, Main dish, Eat-lf mail Yield: 4 Servings 16 oz Sole Fillets, Or Frozen -Haddock 2 md Potatoes, Peel, Finely -Chopped 2 md Carrots, Finely Chopped 1/4 c Parsley, Snipped 1 Bay Leaf 1 tb Tapioca, Quick Cooking Kind 1 ts Sugar 1/4 ts Salt 1/4 ts Dried Basil, Crushed 16 oz Canned Tomatoes, Chopped, -Undrained 14 1/2 oz Nonfat Chicken Broth 8 oz Tomato Sauce 1/4 c Sherry, Or Water 1/8 ts Pepper Don't worry about completely thawing the fish. It goes into the cooker partially frozen. Let fish stand at room temp while preparing other ingredients. In a 3 1/2, 4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, salt, basil, and 1/8 tsp pepper. Stir in undrained tomatoes, chicken broth, tomato sauce, and sherry or water. Halve block of fish crosswise; place halves in the cooker. Cover; cook on low heat setting for 10 - 12 hrs or on high heat setting for 3 1/2 - 4 hrs. Remove bay leaf. Break fish into bite size chunks with a fork. Makes 4 servings. Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com NOTES : Cal 211.9, Fat 1.3g, Carbs 26.2g, Fiber 4.1g, Protein 21.7g, Sodium 880mg, CFF 5.6%. Recipe by: New Crockery Cooker Cookbook, Better Homes and Gardens Posted to Digest eat-lf.v097.n092 by Reggie Dwork |