Red snapper stew

Yield: 8 servings

Measure 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

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

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