Thursday, January 31, 2013

Fish Stew

(adapted from Peasant Cooking of Many Lands)

1/4 c olive oil
4 cloves garlic, minced
1/2 c diced onion
1/2 c minced red or green pepper
2 c chopped ripe tomatoes (or 1 can diced tomatoes)
1/2 c water
1/2 c dry white wine
1-1/2 lb Swai nuggets
3 T roasted chopped almonds
minced parsley

Sauté vegetables in olive oil.  Add water and wine and bring to a boil.  Add fish and cook gently until fish is just done.  Remove fish to heated serving platter and pour sauce over it.  Sprinkle with almonds and parsley.

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