2 c Onion, chopped
1 c Celery, chopped
1/2 c Green Bell Pepper, chopped
1 Clove Garlic, minced
Vegetable Cooking Spray 1 1/2 c Water
1 t Chicken Boullion
1 c Chablis
1 lg Potato, cubed
14 1/2 oz Whole Tomatoes, chopped
1/4 ts Salt
1 Bay Leaf
1 1/2 lb Snapper, skinned
Parsley, chopped
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 1″ 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. Source: Safeway Nutritional Awareness Programme