Fisherman's Pot (Microwave)
By PutoPinoy on Sunday, March 15, 2009 At
Sunday, March 15, 2009
Ingredients:
In large (at least 3 quart) microwave safe bowl, combine tomatoes, chicken broth, celery, onion, garlic, parsley and thyme. Cover with glass lid. Heat at high for 5 minutes and medium for 10 minutes. Stir once. Add fish and wine (if used). Heat, covered, at medium for 10 minutes or until fish is tender. Stir once. Let stand, covered, 5 minutes before serving.
Optional additions: 1 can summer-crisp corn or precooked sliced potatoes and/or carrots. I use cod, flounder, hake, St. Joseph's fish or mixture of those and sometimes throw in some scallops during last few minutes.
- 1 can (28 oz.) whole tomatoes, chopped
- 1/2 c. thinly sliced celery
- 1 tbsp. parsley flakes or 1/4 c. fresh parsley
- Dash thyme
- 1 lb. boneless fish, cut into chunks
- 1 can chicken broth
- 1/2 c. thinly sliced onion
- 3 cloves garlic, sliced
- 1/4 c. white wine (optional)
In large (at least 3 quart) microwave safe bowl, combine tomatoes, chicken broth, celery, onion, garlic, parsley and thyme. Cover with glass lid. Heat at high for 5 minutes and medium for 10 minutes. Stir once. Add fish and wine (if used). Heat, covered, at medium for 10 minutes or until fish is tender. Stir once. Let stand, covered, 5 minutes before serving.
Optional additions: 1 can summer-crisp corn or precooked sliced potatoes and/or carrots. I use cod, flounder, hake, St. Joseph's fish or mixture of those and sometimes throw in some scallops during last few minutes.
Labels: Seafoods
