Title: Fish Stew
Categories: None
Yield: 1 servings

400 g (1 pound) fish fillets
1 Grated carrot
2 Grated zuccini
1 Sliced thinly onion
1 tb Oil; (olive or other), up to
-2
1 tb Tomato puree
1/2 c Water
1/2 Paprika
Salt; black pepper
Tabasco; (optional)

In a frying pan saute onion, carrot and suzzini for 5 minutes in oil. Add
water, tomato puree, paprika, salt & pepper. Add the fish and cook on
medium flame for 5-7 minutes. Turn the fish fillets and cook till fish
flakes. Serve with plain rice.

This is a very easy recipe and can be done even with frozen fish fillets if
you tend to forget to taw them the way I do. I use it in states of
emergency, like unexpected people, or "one of those days". Its tasty, easy,
not expensive and even looks nice in the plate with the colors. You can add
some tabasco or chilli if you like it hot.

Posted to JEWISH-FOOD digest by "shoshana kessel"
on Dec 22, 1998, converted by MM_Buster v2.0l.