| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish/seafoo, Low fat, Main dish, Eat-lf mail | 4 | Servings | |
INGREDIENTS
| 16 | oz | Sole Fillets, Or Frozen Haddock |
| 2 | md | Potatoes, Peel, Finely Chopped |
| 2 | md | Carrots, Finely Chopped |
| 1/4 | c | Parsley, Snipped |
| 1 | Bay Leaf | |
| 1 | tb | Tapioca, Quick Cooking Kind |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | 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 | ts | Pepper |
INSTRUCTIONS
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 tsp 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 reggie@reggie.com NOTES : Cal 211.9, Fat 1.3g, Carbs 26.2g, Fiber 4.1g, Protein 21.7g, Sodium 880mg, CFF 5.6%. Recipe by: New Crockery Cooker Cookbook, Better Homes and Gardens Posted to Digest eat-lf.v097.n092 by Reggie Dwork <reggie@reggie.com> on Apr 06, 1997
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