| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood, Soups & ste | 6 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Red Snapper; 1.5" Cubes (Or Cod) |
| 5 | md | Potato; Peeled, 1/4" Slices |
| 2 | md | Tomatoes; Peeled And Chopped |
| 1 | lg | Onion; Thin Rings |
| 2 | Stalks Celery; Sliced | |
| 5 | Cloves Garlic; Minced | |
| 2 | tb | Fresh Parsley; Chopped |
| 1 1/2 | ts | Salt; Or To Taste |
| 1 | md | Bay Leaf |
| 1/4 | ts | Black Pepper |
| 1/4 | ts | Red Pepper Flakes |
| 1/8 | ts | Fennel Seeds |
| 1 | Piece Orange Rind; 2.5" Piece | |
| 1 | tb | Olive Oil |
| 8 | c | Water |
INSTRUCTIONS
Put fish on bottom of large shallow pot. Cover with potatoes, tomatoes, onion, celery, garlic, and parsley. Sprinkle with seasonings and oil. Bring water to a boil. Use just enough boiling water to cover the ingredients. Cook 20 minutes, covered. Let sit one hour, covered. Check potatoes with a fork to see if they are done. Reheat if necessary and serve. Even better the second day. Recipe by: Susan Powter "Low-fat high-energy Living" Posted to MC-Recipe Digest V1 #768 by Peg Baldassari <Baldassari@compuserve.com> on Aug 31, 1997
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