Seafood Stew

You may use as many vegetables as you wish.

Ingredients

2 pounds fish (turbot, sole or perch)
1 large onion, chopped
¼ teaspoon garlic powder
3 cups water
1 (28-ounce) can tomatoes (unsalted) or 8 fresh tomatoes, peeled
2 carrots, sliced
¼ head green cabbage
¼ head red cabbage
1 cup fresh or frozen peas (uncooked)
1 cup frozen corn (uncooked)
1 small bell pepper, chopped
1 (29-ounce) can of tomato puree (unsalted)
½ cup red or white wine
1 teaspoon basil
1 teaspoon parsley flakes
1/8 teaspoon pepper
3 stalks celery, diced

Directions

• Sauté onions and garlic powder in ¼ cup water until golden brown.
• Add remaining vegetables with ½ cup water and mix.
• Simmer 30 minutes.
• Add tomato puree, 2 cups water, wine and spices. Mix thoroughly.
• Simmer for 1 hour.
• Cut fish into bite-size pieces and add to vegetables. Mix again.
• Simmer for 1 hour, adding a little water if necessary.
• Serves 8.

Nutritional Information

Calories: 247
% Fat: 14
Sodium: 385 milligrams
Total Fat: 4 grams
Cholesterol: 54 milligrams

(Above figures based on per serving basis.)