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Summer Catch Stew
Sue Willson, Minot, ND

6 ounces spaghetti, broken into thirds
4-6 fish fillets
1 teaspoon cooking oil
1/2 onion, chopped
2 cloves garlic, crushed
1 green pepper, cubed
2 16-ounce cans stewed tomatoes
1 cup button mushrooms, cut in halves
1 envelope instant onion soup mix
1/3 cup cooking wine or clear soda
2 teaspoons dried oregano
Seasoned salt, to taste
8 ounces cooked, frozen, small shrimp

Cook pasta according to package directions. Remove skin from fish and cut fillets into 1-inch cubes.

In large saucepan or Dutch oven, cook onion, garlic and green pepper in oil until onion is tender and semi-clear. Stir in undrained stewed tomatoes, mushrooms, onion soup mix, wine, oregano and spaghetti. Add seasoned salt to taste, bring mixture to a low boil.

Gently stir fish pieces and shrimp into mixture. Reduce heat, simmer uncovered about 5 minutes until fish is cooked. Serve with garlic toast.

Serves 5.

Nutritional Information
Each serving provides approximately 386 calories, 41g protein, 44g carbohydrates, 4g fat, 5.7g fiber, 198mg cholesterol, 7mg iron, 992mg sodium.