FKN-Systems

Title: Charlotte's Panfish Stew
Categories: Soup/stew, Fish, Low cal/fat
Yield: 4 servings

1 tb Plus 1 teas. veg. oil 1 tb Parsley
1/2 c Onion, diced 1 pk Instant chicken broth
1/2 c Celery, diced -and seasoning mix
1/2 c Carrot, diced 1 Bay leaf
1 Garlic clove, minced 1/4 ts Thyme leaves
1 Can medium chili peppers 1/8 ts Pepper
2 c Canned tomatoes (WITH liguid 2 lb Firm white fish fillets
1 1/2 c Water -cut into chunks
6 oz Potato, pared, cubed

In 2-quart saucepan heat oil; add onion, celery, carrot, and garlic.
Saute until tender-crisp, about 5 minutes. Add remaining ingredients
except the fish and bring to a boil. Break up the tomatoes while
adding Reduce heat, cover and let simmer until potatoes are tender,
20 to 25 min. Add fish and stir to combine; cook until fish flakes
easily when tested with a fork, about 5 minutes. Remove and discard
bay leaf before serving. Tips: could add other types of seafood, ie:
shrimp, scallops, etc. Also can make hotter with hot chili peppers,
or by habs, or whatever. This is better (like most stews) after
sitting for a day. Recipe by Charlotte Welch. Made by accidentally
crossing two recipes in the Weight Watchers Quick and Easy Menu
Cookbook (c1987).

Collected from the Fidonet Int'l Cooking Echoes *
Veggies can be sauted using Fat free stock instead of the oil to
further reduce the fat.
Submitted By DAVE DRUM On 03-12-95