Charlotte's panfish stew

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Plus 1 teas. veg. oil
½ cup Onion, diced
½ cup Celery, diced
½ cup Carrot, diced
1 Garlic clove, minced
1 Can medium chili peppers
2 cups Canned tomatoes (WITH liguid
1½ cup Water
6 ounces Potato, pared, cubed
1 tablespoon Parsley
1 pack Instant chicken broth and seasoning mix
1 Bay leaf
¼ teaspoon Thyme leaves
⅛ teaspoon Pepper
2 pounds Firm white fish fillets cut into chunks

Directions

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. I use my home canned tomatoes, but I'm sure it'd be ok with a reg. can.

Recipe by Charlotte Welch. Made by accidentally crossing two recipes in the Weight Watchers Quick and Easy Menu Cookbook (c1987).

Submitted By CHARLOTTE WELCH On 11-08-94

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