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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 7 |
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Maybe not a true hot pot, but is it a soup?, a stew?, or just succotash and potatoes with Tilapia? It IS quick and easy - and tasty! Good on a cold rainy day, served with Italian Herb Bread for the Breadmaker, or tomato basil bread, or your favorite corn bread - Ingredients:
1 tablespoon olive oil |
1 tablespoon dried onion flakes (or 1/4 cup chopped onion) |
14 ounces beef broth |
2 bay leaves |
1/2 teaspoon dried thyme |
1/4 teaspoon red pepper flakes |
1 teaspoon salt |
1 tablespoon worcestershire sauce |
2 cups frozen baby lima beans |
14 1/2 ounces stewed tomatoes (with basil and garlic) |
2 cups potatoes (4 medium, chopped) |
8 ounces tilapia fillets (or any mild white fish) |
11 ounces mexicorn (whole kernel corn and peppers) |
Directions:
1. Brown onion flakes briefly in olive oil; add beef broth, bay leaves, thyme, red pepper flakes, salt, Worcestershire sauce, and lima beans.
2. Bring to a boil and cook gently for 10 minutes; add stewed tomatoes and chopped potatoes. Cook about 10-15 minutes til potatoes are tender, but not falling apart.
3. Add Tilapia fillets, corn and peppers; Bring back to heat, and cook gently about 5 minutes, just until fish flakes.
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