Spicy Fish Stew
Serving Size: 8 2 cups sliced mushrooms 1 cup sliced celery 1 cup chopped onion 2 cloves minced garlic 1 tablespoon olive oil 1 tablespoon thyme 1 quart tomato juice or vegetable cocktail 2 teaspoons sugar 1 bay leaf 1/2 teaspoon hot pepper sauce 1/2 teaspoon fresh ground black pepper 1 pound white fish (catfish, cod or perch) 1/4 cup parsley In a large saucepan, saute the mushrooms, celery, onion, and garlic in oil over medium heat about 5 minutes. Add the thyme and sugar; saute 1 minute. Add the tomato juice, bay leaf, pepper sauce, and pepper; bring to a boil. Reduce the heat; add the fish and simmer, uncovered, about 10 minutes. Discard the bay leaf; stir in the parsley and serve hot. Serving Size:1-1/4 cups. Calories 115;Fat 4 g;Cholesterol 33 mg;Sodium 480 mg;Carbohydrate 11 g; Fiber 2 g;Sugars 7 g;Protein 11. |
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