Chinese Fish^

INGREDIENTS:

1 1/2 c Finely chopped onions 1 ts Ground turmeric
2 tb Minced garlic 1 lb Skinned, boned monk fish or
2 c Finely chopped leeks, white -snapper fillet
-part only 1 lb Skinned, boned swordfish,
6 c Fish stock -sea bass or fluke
1 1/4 c Finely diced celery 1 lb Skinned, boned tilefish or
2 c Coarsley chopped red bell -halibut fillet
-pepper 2 1/2 c Chopped tomatoes
1/2 ts Fennel seeds 8 oz Large shrimp, peeled
2 ts Loosley packed saffron 18 Littleneck clams
2 tb No salt added tomato paste 1/3 c Finely chopped Italian
1 lg Bay leaf -parsley
1/2 ts Dried leaf thyme

Saute onions, garllic and leeks in 2 tablespoons of the stock in a large saucepan until wilted. Add celery and bell peppers. cook about 1 minute, stirring, then add fennel, saffron, remaining stock, tomato paste, bay leaf, thyme and turmeric. Cook 10 minutes. Cut all fish into 1-2" cubes. Add monk fish and tomatoes to vegetable mixture. Stir and cook 3-5 minutes, then add swordfish and tilefish. cook 3-5 minutes more; add shrimp and clams. Cook 7-10 minutes until shrimp are pink and clams open. discard any cla Sprinkle with parsley and stir. Serve with rice. Makes 12 servings.

Per serving without rice: Calories: 194 Protein: 33g Carbohydrates: 10g Fat: 2g, 0.09% Sodium: 161mg Cholesterol: 98mg

Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95 Submitted