Fish stew <r t>

4 Servings

Ingredients

Quantity Ingredient
16 ounces Sole Fillets, Or Frozen Haddock
2 mediums Potatoes, Peel, Finely Chopped
2 mediums Carrots, Finely Chopped
¼ cup Parsley, Snipped
1 Bay Leaf
1 tablespoon Tapioca, Quick Cooking Kind
1 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Dried Basil, Crushed
16 ounces Canned Tomatoes, Chopped, Undrained
14½ ounce Nonfat Chicken Broth
8 ounces Tomato Sauce
¼ cup Sherry, Or Water
⅛ teaspoon Pepper

Directions

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 3½, 4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, salt, basil, and ⅛ 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 ½ - 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@...

NOTES : Cal 211.9, Fat 1.3g, Carbs 26.2g, Fiber 4.1g, Protein 21.7g, Sodium 880mg, CFF 5⅗%.

Recipe by: New Crockery Cooker Cookbook, Better Homes and Gardens Posted to Digest eat-lf.v097.n092 by Reggie Dwork <reggie@...> on Apr 06, 1997

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