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Name: Fish and Eggplant Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 1 md Onion -- chopped; 1 c Water; 16 oz Canned Tomatoes -- cut up; 1 1/2 ts Salt; 3/4 ts Ground red pepper; Sliced; 1 lb Fish Fillets -- cut up; 1 lg Green Pepper -- chopped; 1 md Eggplant -- peeled and; 10 oz Okra -- cut; 8 oz Tomato sauce; 2 tb Cooking oil

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INGREDIENTS

1 md Onion -- chopped
1 c Water
16 oz Canned Tomatoes -- cut up
1 1/2 ts Salt
3/4 ts Ground red pepper
Sliced
1 lb Fish Fillets -- cut up
1 lg Green Pepper -- chopped
1 md Eggplant -- peeled and
10 oz Okra -- cut
8 oz Tomato sauce
2 tb Cooking oil

Servings

INSTRUCTIONS

Taw fish if froxzen , remove any skin from fish fillets and cut into 1 inch pieces ; set aside. in a dutch oven cook onion and green pepper in hot cooking oil till onion is tender but not brown .stir in undrained tomatoes , eggplants , tomato sauce ,water , salt , and ground red pepper. bring to boiling ; reduce heat., cover and simmer for 10 minutesor till eggplant is tender. Stir in okra and fish pieces. cover and cook 10 to 15 minutes longer or till okra is tender and fish flakes easily when tested with a fork; stir occasionally. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (792g)
Recipe Makes: 6 Servings

Calories: 183
Calories from Fat: 52 (28%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 2972.4mg		102 %
Potassium 1904.9mg		50 %
Total Carbohydrate 31.7g		9 %
	Dietary Fiber 9g	36 %
	Sugars, other 22.7g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 183

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