Spicy Fish Stew
09-20-2008, 07:04 PM
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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.
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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