Recipe - Fish Stew R T

16 ounce Sole Fillets, Or Frozen
Haddock
2 md Potatoes, Peel, Finely
Chopped
2 md Carrots, Finely Chopped
One fourth cup Parsley, Snipped
1 Bay Leaf
1 tablespoon Tapioca, Quick Cooking Kind
1 teaspoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Dried Basil, Crushed
16 ounce Canned Tomatoes, Chopped,
Undrained
14 One half ounce Nonfat Chicken Broth
8 ounce Tomato Sauce
One fourth cup Sherry, Or Water
1/8 teaspoon Pepper

Don't worry about completely thawing the fish. It goes into the cooker
partially frozen.

Let fish stand at room temp while preparing other ingredients. In a 3 1/2,
4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf,
tapioca, sugar, salt, basil, and 1/8 tsp pepper. Stir in undrained
tomatoes, chicken broth, tomato sauce, and sherry or water.

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

Makes 4 servings.

Entered into MasterCook and tested for you by Reggie Dwork
reggie@reggie.com

NOTES : Cal 211.9, Fat 1.3g, Carbs 26.2g, Fiber 4.1g, Protein 21.7g,
Sodium 880mg, CFF 5.6%.
Recipe by: New Crockery Cooker Cookbook, Better Homes and Gardens Posted to
Digest eatlf.v097.n092 by Reggie Dwork reggie@reggie.com on Apr 06, 1997