*  Exported from  MasterCook  *
 
                              Fish Stew <R T>
 
 Recipe By     : New Crockery Cooker Cookbook, Better Homes and Gardens
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish/Seafood                     Low Fat
                 Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      Oz            Sole Fillets -- Or Frozen Haddock
    2      Med           Potatoes -- Peel, Finely Chopped
    2      Med           Carrots -- Finely Chopped
      1/4  C             Parsley -- Snipped
    1                    Bay Leaf
    1      Tbsp          Tapioca -- Quick Cooking Kind
    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 -- Or Water
      1/8  Tsp           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 t 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 1/2 - 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
 
 
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 NOTES : Cal  211.9
 Fat  1.3g
 Carbs  26.2g
 Fiber  4.1g
 Protein  21.7g
 Sodium  880mg
 CFF  5.6%