Portuguese fisherman's stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Onions, sliced | |
| ½ | teaspoon | Garlic, minced |
| 2 | tablespoons | Margarine |
| 16 | ounces | White Beans, drained |
| 2 | quarts | Water |
| 2 | Bay Leaves | |
| 16 | ounces | Chicken Stock |
| 16 | ounces | Stewed Tomatoes |
| 1½ | teaspoon | Thyme |
| 1 | pounds | White Fish |
| ¼ | cup | Lemon juice |
| ½ | cup | Water |
Directions
In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes.
In a seperate skillet, simmer fish in lemon juice and ½ cup water until fish flakes easily with a fork, 5-10 minutes.
Drain lemon water; add fish to stew and heat thoroughly before serving.
Source: Medford Mail Tribune, 16 November 1993