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April 1999 Issue
Good and Good for You
by Ronda L. Halpin
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Fish Stew

  • 16 oz. frozen haddock fillets
  • 2 potatoes -- peeled and finely chopped
  • 2 carrots -- finely chopped
  • 1/4 c. fresh parsley -- snipped
  • 1 bay leaf
  • 1 T. quick-cooking tapioca
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. dried basil -- crushed
  • 16 oz. canned tomatoes -- chopped, undrained
  • 14 1/2 oz. nonfat chicken broth
  • 8 oz. tomato sauce
  • 1/4 c. sherry
  • 1/8 tsp. pepper
Let the fish stand at room temperature while you are preparing the other ingredients. In a crock pot, combine the potatoes, carrots, parsley, bay leaf, tapioca, sugar, salt, basil, and pepper. Stir in the undrained tomatoes, chicken broth, tomato sauce, and sherry.

Halve the frozen block of fish crosswise; place the halves in the cooker. Cover and cook on a low heat setting for 10-12 hours or on a high heat setting for 3-4 hours. Remove the bay leaf. Break the fish into bite size chunks with a fork.

  • Yields: 4 servings
  • Preparation Time: 15 minutes, plus cooking time
 
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