Recipe - Tangy Fishermans Stew

1 tablespoon Olive Oil
4 lg Garlic cloves, thinly cut or sliced up
1 small Green pepper, minced
2 cup Canned crushed tomatoes
2 cup Water
2 md Potatoes (one pound), peeled
and cut in 2inch chunks
One half teaspoon Cumin (more to taste)
One half cup Fresh parsley chopped
One fourth teaspoon Hot pepper flakes (more to
taste)
1 pound Firm fish (tuna, swordfish,
snapper, grouper, sea bass)
cut in 2 inch pieces
Salt and black Pepper to
taste

And here is a recipe for Tangy Fisherman's Stew that I found in USA Today
weekend in an article called Ten Ways to A Healthy Heart. I made it for my
husband and I and it's really very good. I used red snapper.

Saute garlic & peppers in oil til tender. Add tomatoes, water, potatoes,
cumin, parsley, and hot pepper, and bring to a boil. Simmer 20 minutes or
til potatoes are tender. To slightly thicken stew, use back of a spoon to
mash some potatoes against the side of the pan. Add fish and simmer ten
minutes or until fish is done. Serve with warm Italian or French bread.
Serves four.

Per 2 cup serving: 297 calories, 30 gm. protein, 23 gms. carbohydrates, 3
gms. fiber, 9.4 gms. fat (2 gms. saturated, 4gms. monounsaturated, 2.4 gms.
polyunsaturated), 249 mgs. sodium, 53 mg. vitamin C, 11mcg. vitamin B12.

Posted to EATL Digest 08 Sep 96

From: "(Jeannine M. Lutz)" KnotAClew@AOL.COM

Date: Mon, 9 Sep 1996 13:53:52 0400