Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Onion, chopped |
| 1 cup | Celery, chopped |
| ½ cup | Green Bell Pepper, chopped |
| 1 \N | Clove Garlic, minced |
| \N \N | 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 \N | Bay Leaf |
| 1½ pounds | Snapper, skinned |
| \N \N | Parsley, chopped |
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