| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”