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  • 2 tbsp (30 ml) margarine
  • 1/2 cup (125 ml) green onion, chopped
  • 2 carrots, diced
  • 1/2 tsp (2 ml). marjoram
  • 2 tbsp (30 ml). flour
  • 1 can (4 oz) mushrooms, drained
  • 1 tsp (5 ml). minced garlic
  • 16 oz (448 grm). stewed tomatoes
  • 1 tbsp (15 ml). instant chicken bouillon
  • 1-1/2 cups (350 ml) water
  • 1 lb (.5 kg). Haddock, sole, or Perch partially thawed
  • 1 small green pepper, chopped
  • In a medium size pot cook onion, garlic and green pepper in margarine until tender.
  • Add remaining ingredients except flour, water and fish.
  • Combine flour and water and stir into pot.
  • Cook until carrots are tender, stirring occasionally.
  • Ten minutes before serving, stir in cut up fish and cook gently.
This is a very tasty stew. I like to serve over boiled potatoes. with a salad and hot rolls.

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