Fat Free Salad Dressing: {soups-salads-and-salad-dressings} THEME (Fish/Seafood): Seafood Stew

Monday, June 29, 2009

{soups-salads-and-salad-dressings} THEME (Fish/Seafood): Seafood Stew

* Exported from MasterCook *

                               Seafood Stew

Recipe By     :Susan Feniger and Mary Sue Milliken
Serving Size : 4     Preparation Time :0:00
Categories    : Fish And Seafood                Soups And Stews
                Two Hot Tamales

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
3                     Italian roma tomatoes
5                     garlic cloves -- peeled
1         tablespoon olive oil
1 1/2                 onions -- julienne
1           teaspoon salt
     1/2      teaspoon freshly-ground black pepper
     1/2           cup dry white wine
1              quart fish stock -- see * note
3              small boiling potatoes
2                     carrots
1                     morita chile -- stemmed, seeded,
                        -- and julienne
1 1/2         pounds assorted fish fillets -- cut into 2" chunks
                        (such as -- flounder, sea bass,
                        -- snapper)
                        ***garnish***
     1/2           cup chopped cilantro leaves
                        lime wedges

* Note: See the "Fish Stock" recipe which is included in this collection.

Preheat the broiler. Place the tomatoes and garlic on a baking tray and broil until the tomatoes are charred all over and garlic is golden. (Tuck the garlic under the tomatoes as necessary to prevent burning.) Transfer to a blender and puree.

Heat the olive oil in a heavy soup pot over moderate heat.

Cook the onions with the salt and pepper until translucent. Pour in the wine, turn the heat up to high and reduce by half. Pour in the Fish Stock and bring back to a boil.

Meanwhile peel and lengthwise halve the potatoes and carrots then slice them into 1/8-inch thick slices. Add the potatoes, carrots, garlic-tomato puree and morita chile and cook 3 to 5 minutes. Add the fish.

Cook 2 to 3 minutes, until the fish is just done. Sprinkle in the cilantro and serve immediately with lime wedges.

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Per Serving (excluding unknown items): 260 Calories; 9g Fat (40.0% calories from fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 790mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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