Thursday, May 20, 2010

Fish stew

This is jambalaya's tamer cousin.

2 cans diced tomatoes
6 6 oz tilapia fillets
1/4 c olive oil
1 c water
1 t onoin powder
1/2 t celery salt
1 t garlic powder
1 t dried thyme
1/2 t dried basil
1/4 t ground red pepper

Put the tomatoes into the bottom of a large stew pot.  Layer the fish on top.  Combine the oil and spices and pour over the fish.  Put on a lid and simmer about 20 minutes or until the fish flakes easily.  Make some rice.  Serve fish over rice.

Unfortunately I didn't take a picture of the final product. 



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