Fish Stew

* Exported from MasterCook *

Fish Stew <R T>

Recipe By : New Crockery Cooker Cookbook, Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Oz Sole Fillets -- Or Frozen Haddock
2 Med Potatoes -- Peel, Finely Chopped
2 Med Carrots -- Finely Chopped
1/4 C Parsley -- Snipped
1 Bay Leaf
1 Tbsp Tapioca -- Quick Cooking Kind
1 Tsp Sugar
1/4 Tsp Salt
1/4 Tsp 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 Tsp Pepper

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 t 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


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NOTES : Cal 211.9
Fat 1.3g
Carbs 26.2g
Fiber 4.1g
Protein 21.7g
Sodium 880mg
CFF 5.6%