Spicy Manhattan Fish Chowder

Recipe Ingredients

1/2 cup	73g / 2.6oz	Diced green bell peppers
1/4 cup	15g / 0.5oz	Cubed yellow onions
1 teaspoon	5ml	Hot sesame oil
4 cups	250g / 8.8oz	Chopped fresh tomatoes
1 tablespoon	15ml	Finely chopped fresh parsley
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
8		Saffron threads - dissolved ¥
1/2 cup	118ml	Water
2		Garlic - crushed
1 cup	237ml	Water
1/2 lb	227g / 8oz	Scrod or grouper - filleted
		And cubed

Recipe Instructions

Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame.

Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes.

Add the fish and cook an additional 15 minutes. Serve hot over brown rice.

Variation: Two tablespoons curry powder can be substituted for the saffron threads.

Source:
Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5636N)

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