Red Snapper Stew

Name: Red Snapper Stew
Ingredients: 1 onion, sliced; 1 tablespoon margarine; 4 cups vegetable broth; 1 cup carrot, in 1/4 inch slices (about 2 medium); 1/2 cup uncooked rice; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/2 teaspoon dried dill; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper; 1 1/2 lbs red snapper or 1 1/2 lbs other lean fish, in 1 inch pieces; 1 cup mushroom, sliced; 10 ounces frozen Brussels sprouts, drained and separated (optional)

13 ingredients

7 steps

Ingredients

1 onion, sliced
1 tablespoon margarine
4 cups vegetable broth
1 cup carrot, in 1/4 inch slices (about 2 medium)
1/2 cup uncooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 lbs red snapper or 1 1/2 lbs other lean fish, in 1 inch pieces
1 cup mushroom, sliced
10 ounces frozen Brussels sprouts, drained and separated (optional)

Directions

1

Cook onion until tender, about 5 minutes.
2

Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
3

Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
4

If using them, add sprouts here.
5

Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
6

Stir in fish and mushrooms.
7

Simmer 5-8 minutes until fish flakes easily with a fork.