Recipe - Red Snapper Stew

2 cup Onion, chopped
1 cup Celery, chopped
One half cup Green Bell Pepper, chopped
1 Clove Garlic, minced
Vegetable Cooking Spray
1 One half cup Water
1 teaspoon Chicken Boullion
1 cup Chablis
1 lg Potato, cubed
14 One half ounce Whole Tomatoes, chopped
One fourth teaspoon Salt
1 Bay Leaf
1 One half pound Snapper, skinned
Parsley, chopped

Saute first 4 ingredients in a large Dutch oven coated with cooking spray
until tender. Stir in next 7 ingredients; bring to a boil. Cover; reduce
heat, and simer 20 minutes. Cut fish into 1" cubes, and add to stew. Cover
and simmer 10 minutes or until fish flakes easily when tested with a fork.
Discard bay leaf. Garnish with parsley.

Alternate fish: Pollack, sea bass, rockfish, cod, grouper.

Source: Safeway Nutritional Awareness Programme

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini