Manhattan Fish Stew Recipe
Ingredients
1 16-ounce package frozen cod fillets
1 tablespoon salad oil
1 medium-sized onion, chopped
1 28-ounce can tomatoes
2 medium-sized potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon sugar
1 10-ounce package frozen baby lima beans
Directions
1. Let frozen fillets stand at room temperature 15 minutes to thaw slightly.
2. Meanwhile, in 4-quart saucepan over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. Stir in tomatoes with their liquid and next 4 ingredients; over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 minutes, stirring occasionally.
3. Cut frozen fish fillets into bite-sized chunks; add fish and frozen beans to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover; simmer 5 minutes or until fish flakes easily when tested with fork and vegetables are tender.
2. Meanwhile, in 4-quart saucepan over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. Stir in tomatoes with their liquid and next 4 ingredients; over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 minutes, stirring occasionally.
3. Cut frozen fish fillets into bite-sized chunks; add fish and frozen beans to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover; simmer 5 minutes or until fish flakes easily when tested with fork and vegetables are tender.
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