| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Soups, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
c |
Onions; thinly slices |
| 1 |
c |
Green pepper; thinly sliced |
| 1/2 |
c |
Carrot; thinly sliced |
| 1/2 |
c |
Celery; thinly sliced |
| 1 |
cl |
Garlic; minced |
| 1 1/2 |
c |
Tomatoes;(canned),crushed |
| 1 |
c |
Tomato sauce |
| 1 |
c |
Water |
| 1 1/3 |
c |
White wine |
| 2 |
pk |
Chicken broth* |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Red pepper (or hot sauce) |
| 15 |
oz |
Fish fillets |
|
1 |
serving=212 calories. |
INSTRUCTIONS
In 3 1/2 or 4 qt. saucepan heat oil; add onions, green pepper, carrot,
celery, and garlic and saute, stirring frequently, until vegetables are
tender, about 2 minutes. Add remaining ingredients except fish and bring to
a boil. Reduce heat and let simmer until flavors are blended, about 20
minutes; stir in fish and cook until fish flakes easily when tested with
fork, 7-10 minutes. Remove bay leaf before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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