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Red Snapper Stew

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

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