Ingredients
- 1 1/2 snapper
- 1 clove garlic
- 1 chablis
- 1 potato
- 1 bay leaf
- 1 parsley
- 350 ml water
- 270 gr tomatoes (whole)
- 240 gr onion
- 100 gr celery
- 65 gr green bell pepper
- 3 gr chicken boullion
- 1 gr salt
Saute first 4 ingredients in a large Dutch oven coated with cooking spray until tender. Stir in next 7 ingredients; bring to a boil. Cover; reduce heat, and simer 20 minutes. Cut fish into 3 cm cubes, and add to stew. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Garnish with parsley. Alternate fish: Pollack, sea bass, rockfish, cod, grouper.
