Source:

Lilann

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

This is a very tasty stew. I like to serve over boiled potatoes. with a salad and hot rolls.