Long Island Fisherman Stew

Course : Fish
Serves: 6
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2 pounds porgies fillets or other fish fillets -- fresh or frozen
1 tablespoon margarine or butter
1 cup chopped onion
1 clove garlic -- crushed
2 pounds tomatoes -- undrained, cut up
3 cups water
1 teaspoon leaf basil
1 teaspoon leaf thyme
1/4 teaspoon crushed red pepper
1 teaspoon salt
4 cups pumpkin or winter squash -- cut into
2 ears corn -- cut crosswise into -- 1 inch pieces

Preparation / Directions:

Cut fish into 1-inch cubes. In a large saucepan melt margarine. Add onion and garlic and cook until vegetables are tender. Add tomatoes, water, basil, thyme, red pepper, salt, pumpkin, and corn. Cover and bring to a boil; simmer for 10 to I5 minutes or until pumpkin and corn are done. Add fish and continue to cook for S to 10 minutes or until fish flakes easily when tested with a fork. Makes 12 cups.


Nutritional Information:

45 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 368mg Sodium

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