Monterey Fish Stew
|Firm white fish||1 Pound (Use Either Fresh Or Frozen, Such As Cod, Haddock, Or Sole)|
|Onion||1 Small, diced to make 1/3 cup|
|Garlic||1 Clove (5 gm), minced|
|Water||1 Cup (16 tbs)|
|Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Crumbled dried marjoram||1⁄2 Teaspoon|
|Peeled potatoes||2 , sliced to make 2 cups|
|Carrot||1⁄2 , sliced to make 1/2 cups|
|Tomatoes||2 Medium, peeled and chopped to make 1 1/2 cups|
|Fresh mushrooms||6 , quartered|
|Snipped parsley||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
1. If frozen fish is being used, thaw fish and cut into bite size pieces.
2. In a saucepan, heat butter or margarine and cook onion and garlic till tender but not brown.
3. Combine 1-cup water, potatoes, carrot, the vermouth, bouillon granules, salt, marjoram, pepper, and bay leaf; bring the mixture to boil.
4. Reduce heat; cover and simmer for about 20 minutes or till vegetables are just tender.
5. Add fish, tomatoes, mushrooms, and parsley; cover and simmer for 5 minutes more or till fish flakes easily with a fork.
6. Remove fish and vegetables and set aside.
7. Stir in 1/4-cup cold water and cornstarch into the pan; cook till mixture is thick and bubbly.
8. Return fish and vegetables to sauce; heat through.
9. Arrange the soup into individual bowl and equally divide the fish and vegetables among each serving.
10. Serve hot with toasted garlic bread.