Winter Fish Stew Recipe
Ingredients
1 16-ounce package frozen cod fillets
3 medium-sized turnips peeled and cut into bite-sized pieces
Water
2 tablespoons salad oil
1 medium-sized onion, diced
1 large green pepper, diced
1 14 1/2- to 16-ounce can tomatoes
1 chicken-flavor bouillon cube or envelope
1/2 teaspoon oregano leaves
1/8 teaspoon ground red pepper
Directions
1. Place unwrapped frozen fish on plate; cook at medium low (30% power) 5 minutes, turning fish over once.
2. In 2-quart casserole or bowl, place turnips and 1/2 cup water; cover with casserole lid or large plate. Cook at high (100% power) 14 to 16 minutes until turnips are tender; drain. Let turnips stand, covered.
3. In 3-quart casserole or bowl, combine oil, onion, and green pepper. Cook at high 6 minutes or until tender, stirring after 3 minutes.
4. To onion mixture, add turnips, tomatoes with their liquid, bouillon, oregano, ground red pepper, and 2 1/2 cups hot tap water. Cover and cook at high 10 minutes, stirring once.
5. Cut fish into bite-sized chunks. Stir fish into casserole. Cover; cook at high 4 minutes or until fish flakes easily when tested with fork.
2. In 2-quart casserole or bowl, place turnips and 1/2 cup water; cover with casserole lid or large plate. Cook at high (100% power) 14 to 16 minutes until turnips are tender; drain. Let turnips stand, covered.
3. In 3-quart casserole or bowl, combine oil, onion, and green pepper. Cook at high 6 minutes or until tender, stirring after 3 minutes.
4. To onion mixture, add turnips, tomatoes with their liquid, bouillon, oregano, ground red pepper, and 2 1/2 cups hot tap water. Cover and cook at high 10 minutes, stirring once.
5. Cut fish into bite-sized chunks. Stir fish into casserole. Cover; cook at high 4 minutes or until fish flakes easily when tested with fork.
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