- 1/4 cup chopped onion
- 2 tablespoons sliced celery
- 1 teaspoon margarine or butter
- 1 can (8 ounces) stewed tomatoes
- 3/4 cup water
- 1 teaspoon instant chicken bouillon
- 1 teaspoon snipped parsley
- 1/2 teaspoon lemon juice
- 1 small bay leaf
- 1/8 teaspoon dried thyme leaves
- Dash of garlic powder
- 1/5 package (16 ounce size) frozen skinless haddock or cod fillets
1. Cook and stir onion and celery in margarine in 1-quart saucepan over medium heat until onion is tender, about 3 minutes.
2. Stir in tomatoes, water, instant bouillon, parsley, lemon juice, bay leaf, thyme and garlic powder.
3. Heat to boiling.
4. Reduce heat; simmer uncovered, stirring occasionally, 15 minutes.
5. Cut piece of fish into 1/2 inch cubes; stir into tomato mixture.
6. Simmer uncovered until fish flakes easily with fork, about 5 minutes.
7. Remove bay leaf before serving.
Note:
- Use a sharp knife to cut frozen haddock.
- Store remaining frozen haddock in sealed package in freezer.