Recipe - Fish Stew

1 One fourth pound Red Snapper; 1.5" Cubes (Or
Cod)
5 md Potato; Peeled, 1/4" Slices
2 md Tomatoes; Peeled And Chopped
1 lg Onion; Thin Rings
2 Stalks Celery; Sliced
5 Cloves Garlic; Minced
2 tablespoon Fresh Parsley; Chopped
1 One half teaspoon Salt; Or To Taste
1 md Bay Leaf
One fourth teaspoon Black Pepper
One fourth teaspoon Red Pepper Flakes
1/8 teaspoon Fennel Seeds
1 Piece Orange Rind; 2.5"
Piece
1 tablespoon Olive Oil
8 cup Water

Put fish on bottom of large shallow pot. Cover with potatoes, tomatoes,
onion, celery, garlic, and parsley. Sprinkle with seasonings and oil. Bring
water to a boil. Use just enough boiling water to cover the ingredients.
Cook 20 minutes, covered. Let sit one hour, covered. Check potatoes with a
fork to see if they are done. Reheat if necessary and serve. Even better
the second day.

Recipe by: Susan Powter "Lowfat highenergy Living" Posted to MCRecipe
Digest V1 #768 by Peg Baldassari Baldassari@compuserve.com on Aug 31,
1997