Spicy manhattan fish chowder

2 servings

Ingredients

Quantity Ingredient
½ cup Diced green bell peppers
¼ cup Cubed yellow onions
1 teaspoon Hot sesame oil
4 cups Chopped fresh tomatoes
1 tablespoon Finely chopped fresh parsley
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
8 Saffron threads, dissolved in 1/2 cup water
2 Cloves garlic, crushed
1 cup Water
½ pounds Scrod or grouper, filleted and cubed

Directions

Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame. Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an additional 15 minutes. Serve hot over brown rice. Yield: 2 to 4 servings.

Variation: Two tablespoons curry powder can be substituted for the saffron threads.

Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5636N)

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