*  Exported from  MasterCook  *

                            Fish Stew <R T>

Recipe By     : New Crockery Cooker Cookbook, Better Homes and Gardens
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish/Seafood                     Low Fat
               Main Dishes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 16      Oz            Sole Fillets -- Or Frozen Haddock
  2      Med           Potatoes -- Peel, Finely Chopped
  2      Med           Carrots -- Finely Chopped
    1/4  C             Parsley -- Snipped
  1                    Bay Leaf
  1      Tbsp          Tapioca -- Quick Cooking Kind
  1      Tsp           Sugar
    1/4  Tsp           Salt
    1/4  Tsp           Dried Basil -- Crushed
 16      Oz            Canned Tomatoes -- Chopped, Undrained
 14 1/2  Oz            Nonfat Chicken Broth
  8      Oz            Tomato Sauce
    1/4  C             Sherry -- Or Water
    1/8  Tsp           Pepper

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 3 1/2,
4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf,
tapioca, sugar, salt, basil, and 1/8 t 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 1/2 - 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  [email protected]


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NOTES : Cal  211.9
Fat  1.3g
Carbs  26.2g
Fiber  4.1g
Protein  21.7g
Sodium  880mg
CFF  5.6%