Charlotte's panfish stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus 1 teas. veg. oil |
| ½ | cup | Onion, diced |
| ½ | cup | Celery, diced |
| ½ | cup | Carrot, diced |
| 1 | Garlic clove, minced | |
| 1 | Can medium chili peppers | |
| 2 | cups | Canned tomatoes (WITH liguid |
| 1½ | cup | Water |
| 6 | ounces | Potato, pared, cubed |
| 1 | tablespoon | Parsley |
| 1 | pack | Instant chicken broth and seasoning mix |
| 1 | Bay leaf | |
| ¼ | teaspoon | Thyme leaves |
| ⅛ | teaspoon | Pepper |
| 2 | pounds | Firm white fish fillets cut into chunks |
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. I use my home canned tomatoes, but I'm sure it'd be ok with a reg. can.
Recipe by Charlotte Welch. Made by accidentally crossing two recipes in the Weight Watchers Quick and Easy Menu Cookbook (c1987).
Submitted By CHARLOTTE WELCH On 11-08-94