Portuguese fisherman's stew

6 servings

Ingredients

Quantity Ingredient
3 Onions, sliced
½ teaspoon Garlic, minced
2 tablespoons Margarine
16 ounces White Beans, drained
2 quarts Water
2 Bay Leaves
16 ounces Chicken Stock
16 ounces Stewed Tomatoes
1½ teaspoon Thyme
1 pounds White Fish
¼ cup Lemon juice
½ cup Water

Directions

In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and ½ cup water until fish flakes easily with a fork, 5-10 minutes.

Drain lemon water; add fish to stew and heat thoroughly before serving.

Source: Medford Mail Tribune, 16 November 1993

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