Fish stew <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Sole Fillets, Or Frozen Haddock |
| 2 | mediums | Potatoes, Peel, Finely Chopped |
| 2 | mediums | Carrots, Finely Chopped |
| ¼ | cup | Parsley, Snipped |
| 1 | Bay Leaf | |
| 1 | tablespoon | Tapioca, Quick Cooking Kind |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried Basil, Crushed |
| 16 | ounces | Canned Tomatoes, Chopped, Undrained |
| 14½ | ounce | Nonfat Chicken Broth |
| 8 | ounces | Tomato Sauce |
| ¼ | cup | Sherry, Or Water |
| ⅛ | teaspoon | Pepper |
Directions
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 3½, 4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, salt, basil, and ⅛ 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 ½ - 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@...
NOTES : Cal 211.9, Fat 1.3g, Carbs 26.2g, Fiber 4.1g, Protein 21.7g, Sodium 880mg, CFF 5⅗%.
Recipe by: New Crockery Cooker Cookbook, Better Homes and Gardens Posted to Digest eat-lf.v097.n092 by Reggie Dwork <reggie@...> on Apr 06, 1997