Northwest cioppino-ww
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | cup | Onions; thinly slices |
| 1 | cup | Green pepper; thinly sliced |
| ½ | cup | Carrot; thinly sliced |
| ½ | cup | Celery; thinly sliced |
| 1 | clove | Garlic; minced |
| 1½ | cup | Tomatoes;(canned),crushed |
| 1 | cup | Tomato sauce |
| 1 | cup | Water |
| 1⅓ | cup | White wine |
| 2 | packs | Chicken broth* |
| 1 | Bay leaf | |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Red pepper (or hot sauce) |
| 15 | ounces | Fish fillets |
| 1 | serving=212 calories. | |
Directions
In 3½ or 4 qt. saucepan heat oil; add onions, green pepper, carrot, celery, and garlic and saute, stirring frequently, until vegetables are tender, about 2 minutes. Add remaining ingredients except fish and bring to a boil. Reduce heat and let simmer until flavors are blended, about 20 minutes; stir in fish and cook until fish flakes easily when tested with fork, 7-10 minutes. Remove bay leaf before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini