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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A moderatly Spicy fish stew. Add more tabasco for a bit more heat. Ingredients:
2 pounds pollock |
1 onion |
2 stalk celery |
1 green pepper |
1 tsp thyme |
1/2 tsp oregano |
1/2 tsp dry mustard |
1/2 tsp tabasco |
1/2 tsp pepper |
1 tsp salt |
1/2 cup white wine |
1 3/4 cup tomatoes (canned, no salt) |
3 cups chicken broth, fat free |
2 cups peas, frozen |
2 cups corn, frozen |
Directions:
1. In a large pot, spray pan with Pam and heat over moderate heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. Add the wine and cook until almost evaporated, about 4 minutes.
2. Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Add the peas and simmer for 3 minutes. Stir in the corn and simmer 4 minutes more. Add the pollock and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes.
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