Fish
2 onions chopped
2 stalks celery chopped
2 cloves garlic minced
2 tablespoons veg oil ( 25 mL)
1/4 cup all-purpose flour ( 50 mL)
3 cups chicken stock ( 750 mL)
1 can (28 oz/796 mL) tomatoes undrained and coarsely chopped.
1/4 cup coarsely chopped fresh parsley
(50 mL)
1 teaspoon each dried oregano and marjoram
1 teaspoon salt ( 5 mL)
1/4 teaspoon freshly ground pepper (1 mL)
1 bay leaf
1 lb. fish fillets cut in 1-inch ( 2.5 cm) cubes (thawed if frozen)
In 12-cup casserole, combine onions, celery, garlic, and oil. Microwave at High for 6-8 min. or until vegetables are tender,stirring twice during cooking.
Stir in flour. Microwave at High for 1 min.; stir well. Stir in stock, tomatoes, parsley, oregano, marjoram, salt, pepper, and bay leaf. Microwave, covered, at High for 12-14 min. or until bubbly, stirring once during cooking.
Stir in fish. Microwave, covered, at High for 10-12 min. or until fish flakes, stirring once during cooking. Remove bay leaf. Makes 6 servings.
Conventional Method:
In heavy pot, heat 1/4 cup oil; sauté onions, celery, and garlic for 10 min. or until tender. Stir in flour and cook, without browning for 2 min. Stir in chicken stock. tomatoes, parsley, oregano, marjoram, salt, pepper, and bay leaf; cover and cook over medium heat until bubbly, stirring occasionally.
Stir in fish; cover and cook gently for about 15 min. or until fish flakes. Remove bay leaf.