Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Plus 1 teas. veg. oil 1 T Parsley
1/2 c Onion, diced 1 pk Instant chicken broth
1/2 c Celery, diced -and seasoning mix
1/2 c Carrot, diced 1 Bay leaf
1 Garlic clove, minced 1/4 t Thyme leaves
1 Can medium chili peppers 1/8 t Pepper
2 c Canned tomatoes (WITH liguid 2 lb Firm white fish fillets
1 1/2 c Water -cut into chunks
6 oz Potato, pared, cubed

In 2-quart saucepan heat oil; add onion, celery, carrot, and garlic.
Saute until tender-crisp, about 5 minutes. Add remaining ingredients
except the fish and bring to a boil. Break up the tomatoes while
adding. Reduce heat, cover and let simmer until potatoes are tender,
20 to 25 min. Add fish and stir to combine; cook until fish flakes
easily when tested with a fork, about 5 minutes. Remove and discard
bay leaf before serving.

Tips: could add other types of seafood, ie: shrimp, scallops, etc.
Also can make hotter with hot chili peppers, or by habs, or whatever.
This is better (like most stews) after sitting for a day. I use my
home canned tomatoes, but I'm sure it'd be ok with a reg. can.

Recipe by Charlotte Welch. Made by accidentally crossing two recipes
in the Weight Watchers Quick and Easy Menu Cookbook (c1987).
Submitted By CHARLOTTE WELCH On 11-08-94

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