| | Fish and Shell Stew 12 ounces of fresh or frozen skinless fish fillets (cod, pike, or orange roughly)
Two 14 1/2 ounce cans of chicken broth
One 15 ounce can of garbanzo beans or red kidney beans, rinsed and drained
1 cup of loose pack frozen mixed vegetables
3/4 cup of packaged dried medium shell macaroni or cavatelli
1 medium onion, chopped
1 teaspoon of dried basil or thyme, crushed
1/4 teaspoon of pepper
One 14 1/2 ounce can of Italian style stewed tomatoes |
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Thaw the fish if frozen. Rinse. Cut into 1 inch pieces, set aside. In a large saucepan stir together the broth, beans, frozen vegetables, pasta, onion, basil, thyme and pepper. bring to boiling, reduce the heat. Cover and simmer for 10 minutes. Stir in the undrained tomatoes and fish. Return to boiling reduce the heat. Cover and simmer for 2 to 3 minutes or until the fish flakes easily with a fork. Makes 4 servings |
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