Red snapper stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onion, chopped |
| 1 | cup | Celery, chopped |
| ½ | cup | Green Bell Pepper, chopped |
| 1 | Clove Garlic, minced | |
| Vegetable Cooking Spray | ||
| 1½ | cup | Water |
| 1 | teaspoon | Chicken Boullion |
| 1 | cup | Chablis |
| 1 | large | Potato, cubed |
| 14½ | ounce | Whole Tomatoes, chopped |
| ¼ | teaspoon | Salt |
| 1 | Bay Leaf | |
| 1½ | pounds | Snapper, skinned |
| Parsley, chopped | ||
Directions
Saute first 4 ingredients in a large Dutch oven coated with cooking spray until tender. Stir in next 7 ingredients; bring to a boil.
Cover; reduce heat, and simer 20 minutes. Cut fish into 1" cubes, and add to stew. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Garnish with parsley.
Alternate fish: Pollack, sea bass, rockfish, cod, grouper.
Source: Safeway Nutritional Awareness Programme