| 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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