Page 63 - FLIPBOOK NEW

SEAFOOD STEW

Ingredients
2 tablespoon olive oil 1 large yellow pepper chopped
1 medium onion chopped 2 cloves crushed garlic
1 can (14.5oz.) stewed tomatoes 1 cup tomato-vegetable juice
1 pound skinless cod fillet, cut into 1 inch chunks 1/2 cup water
8 ounces shelled and deveined medium shrimp 1/4 teaspoon salt

Instructions
Sauté pepper and onion in oil for 5 minutes and then add garlic and stir constantly
for 1 minute. Stir in stewed tomatoes, vegetable juice, water and salt cover and heat
to boiling over high heat.

Then reduce and simmer for 10 minutes. Stir in cod and shrimp until seafood turn
opaque throughout gently stirring once.
Makes about 7 cups.

QUICK SEAFOOD

Ingredients
2 cans undiluted cream of mushroom soup
2 cans undiluted cream of shrimp soup

1 small package frozen peas
1 package frozen pea pods
1 can water chestnuts
1 jar mushrooms
2 bunches of scallions chopped finely
2 tablespoon soy sauce

Instructions
Mix together and put in oven at 350 degrees for 15 minutes.
1 pound shrimp
1 pound crab meat

Add cleaned shrimp with no tail and crab meat to mixture in oven.
If it needs a little water add it and then bake another 15 minutes.
Serve hot!

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