| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Portuguese |
Stews, Main dish, Fish, Cyberealm |
6 |
Servings |
INGREDIENTS
| 3 |
|
Onions, sliced |
| 1/2 |
ts |
Garlic, minced |
| 2 |
tb |
Margarine |
| 16 |
oz |
White Beans, drained |
| 2 |
qt |
Water |
| 2 |
|
Bay Leaves |
| 16 |
oz |
Chicken Stock |
| 16 |
oz |
Stewed Tomatoes |
| 1 1/2 |
ts |
Thyme |
| 1 |
lb |
White Fish |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Water |
INSTRUCTIONS
In a large soup pot, cook onions and garlic in margarine until onions are
transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves,
chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer
30 minutes.
In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until
fish flakes easily with a fork, 5-10 minutes.
Drain lemon water; add fish to stew and heat thoroughly before serving.
Source: Medford Mail Tribune, 16 November 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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