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Cholesterol: 45 mg
Sodium: 228 mg
1½ lbs. snapper fillets, skinned, boned and divided into 3 oz.
portions (kept chilled until ready to use)
1 large potato, diced
2 cups diced Spanish onion
1 cup diced celery
½ cup diced green pepper
1 clove garlic, minced
1 lb. fresh tomato, diced
¾ lb. canned tomatoes with juice, peeled and diced
1 bay leaf
1 cup white wine
3 cups water, fish stock, or equal parts clam juice and water
¼ tsp. salt
¼ tsp. cayenne pepper
1 tbs. minced parsley
1 tbs. julienned basil
1 tbs. sliced scallions
2 tsp. lemon juice
Simmer potatoes, onion, celery, green pepper, garlic, tomatoes and
bay leaf in wine and two cups of the water or stock for 30 minutes.
Add the last cup of the stock and the salt and cayenne pepper and
simmer for 15 to 20 minutes more. Add the snapper and simmer for 5-
7 minutes. Combine parsley, basil, scallion, and lemon juice. Serve
stew in large bowls garnished with herb mixture.