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Cancun Pescado Stew Recipe

June 21st, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1smallonion, minced
  3. 2clovesgarlic, minced
  4. 1 (8 ounce)cantomato sauce
  5. 5cupswater
  6. 1/2teaspoonsalt
  7. 1bay leaf
  8. 2carrots, thinly sliced
  9. 1/4headcabbage, thinly sliced
  10. 1teaspoongarlic powder
  11. 1 1/2lbs firmwhite fish fillets, cut into pieces(I usually use sea bass or orange roughy)
  12. 2tablespoons choppedparsley (optional)

DIRECTIONS

  1. Heat oil in large saucepan.
  2. Add onion and garlic and cook until tender, about 2 to 3 minutes.
  3. Add tomato sauce, water, salt, bay leaf, carrots and cabbage.
  4. Bring to a boil.
  5. Reduce heat and simmer for 5 minutes.
  6. Add fish and simmer 5 minutes or until fish is cooked.
  7. Garnish each serving with parsley, if desired.

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