Tangy fisherman's stew

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive Oil
4 larges Garlic cloves, thinly sliced
1 small Green pepper, diced
2 cups Canned crushed tomatoes
2 cups Water
2 mediums Potatoes (one pound), peeled and cut in 2-inch chunks
½ teaspoon Cumin (more to taste)
½ cup Fresh parsley chopped
¼ teaspoon Hot pepper flakes (more to taste)
1 pounds Firm fish (tuna, swordfish, snapper, grouper, sea bass) cut in 2 inch pieces
\N \N Salt and black Pepper to taste

And here is a recipe for Tangy Fisherman's Stew that I found in USA Today week-end in an article called Ten Ways to A Healthy Heart. I made it for my husband and I and it's really very good. I used red snapper.

Saute garlic & peppers in oil til tender. Add tomatoes, water, potatoes, cumin, parsley, and hot pepper, and bring to a boil. Simmer 20 minutes or til potatoes are tender. To slightly thicken stew, use back of a spoon to mash some potatoes against the side of the pan. Add fish and simmer ten minutes or until fish is done. Serve with warm Italian or French bread.

Serves four.

Per 2 cup serving: 297 calories, 30 gm. protein, 23 gms. carbohydrates, 3 gms. fiber, 9⅖ gms. fat (2 gms. saturated, 4gms. monounsaturated, 2⅖ gms.

polyunsaturated), 249 mgs. sodium, 53 mg. vitamin C, 11mcg. vitamin B-12.

Posted to EAT-L Digest 08 Sep 96 From: "(Jeannine M. Lutz)" <KnotAClew@...> Date: Mon, 9 Sep 1996 13:53:52 -0400

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