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Fish Stew

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
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.

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