Long Island Fisherman Stew

Course : Vegetables
Serves: 12
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2 pounds fish fillet -- fresh or frozen
1 tablespoon margarine
1 cup onion -- chopped
1 clove garlic clove -- crushed
32 ounces canned tomatoes -- undrained, cut up
3 cups water
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red hot pepper
1 teaspoon salt
4 cups pumpkin or winter squash -- cut in 1-inch cubes
2 medium fresh corn ear -- cut 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 15 minutes or until pumpkin and corn are done. Add fish and continue to cook for 5 to 10 minutes or until fish flakes easily when tested with a fork.


Nutritional Information:

91 Calories (kcal); 2g Total Fat; (15% calories from fat); 14g Protein; 5g Carbohydrate; 33mg Cholesterol; 344mg Sodium

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