| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Vegetarian |
Soups, Fish |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Diced green bell peppers |
| 1/4 |
c |
Cubed yellow onions |
| 1 |
ts |
Hot sesame oil |
| 4 |
c |
Chopped fresh tomatoes |
| 1 |
tb |
Finely chopped fresh parsley |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 8 |
|
Saffron threads, dissolved in 1/2 cup water |
| 2 |
|
Cloves garlic, crushed |
| 1 |
c |
Water |
| 1/2 |
lb |
Scrod or grouper, filleted and cubed |
INSTRUCTIONS
Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes
on high flame. Add the remaining ingredients, except the fish, and cook
over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an
additional 15 minutes. Serve hot over brown rice. Yield: 2 to 4 servings.
Variation: Two tablespoons curry powder can be substituted for the saffron
threads.
Source: Vegetarian Cooking for Good Health by Gary Null (Library Number
641.5636N)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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