Free Recipe Fish Stew
Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Ingredients for Fish Stew Recipe
16 oz Sole Fillets, Or Frozen
-Haddock
2 md Potatoes, Peel, Finely
-Chopped
2 md Carrots, Finely Chopped
1/4 c Parsley, Snipped
1 Bay Leaf
1 tb Tapioca, Quick Cooking Kind
1 ts Sugar
1/4 ts Salt
1/4 ts Dried Basil, Crushed
16 oz Canned Tomatoes, Chopped,
-Undrained
14-1/2 oz Nonfat Chicken Broth
8 oz Tomato Sauce
1/4 c Sherry, Or Water
1/8 ts Pepper
Fish Stew Preparation
Don”t worry about completely thawing the fish. It goes into the cooker partially frozen. Let fish stand at room temp while preparing other ingredients. In a 3 1/2, 4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, salt, basil, and 1/8 tsp pepper. Stir in undrained tomatoes, chicken broth, tomato sauce, and sherry or water. Halve block of fish crosswise; place halves in the cooker. Cover; cook on low heat setting for 10 – 12 hrs or on high heat setting for 3 1/2 – 4 hrs. Remove bay leaf. Break fish into bite size chunks with a fork. Makes 4 servings. Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com NOTES : Cal 211.9, Fat 1.3g, Carbs 26.2g, Fiber 4.1g, Protein 21.7g, Sodium 880mg, CFF 5.6%. Recipe by: New Crockery Cooker Cookbook, Better Homes and Gardens Posted to Digest eat-lf.v097.n092 by Reggie Dwork <reggie@reggie.com> on Apr 06, 1997
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Fish Stew ?
If you know a better Fish Stew