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Side One - Cut Out Below -
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Tomato
Fish Stew
- 19
oz. can diced tomatoes with Italian seasoning
- 1/2
c. medium salsa
- 2-3
medium size fresh tomatoes, chopped
- 1-16
oz. can clams with juice
- 18
oz. cooked frozen or leftover seafood, such as:
6 oz. cod, cut in chunks
6 oz. shrimp, cut in half
6 oz. salmon, cut in chunks
- 1/4
tsp. salt
- Pinch
of fresh herbs: Parsley, cilantro, summer savory,
and thyme, chopped
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Side Two- Cut Out Below -
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Tomato
Fish Stew (cont.)
Directions:
Combine all ingredients in a large pot, heat, and serve.
Serve
with green salad, and blueberry-corn muffins or fresh
whole wheat bread.
Makes
4 servings.
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