elizabeth's seafood stew

Question for Marnie at end of email....

I used this basic recipe:  ( dewey, could you put it on your blog?)

This simple soup is perfect for a quick lunch or a family supper with crackers or garlic toast.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 2 cups chicken or fish broth
• 1 cup sliced carrots
• 1/2 cup chopped celery
• 1 onion, chopped
• 1 clove garlic, minced
• 1/8 tsp. white pepper
• 1/2 tsp. salt
• 14 oz. can diced tomatoes, undrained
• 1 cup frozen green beans, thawed and drained
• 3/4 lb. fish fillets, cut into 1" pieces

Preparation:

In medium saucepan, combine all ingredients except tomatoes and fish. Bring to a boil and simmer 5-7 minutes until vegetables are crisp tender. Add tomatoes and fish; simmer 10 minutes over medium heat until fish flakes easily when tested with fork. 4 servings

My variations:  I had no carrots...used black and cayenne pepper and mixed frozen veggies.  My fish was left over shrimp, stone crab and canned chicken of the sea crab meat.  Dewey thought it was very yummy...  I wanted something a bit different in the flavor...I thought the cayenne pepper helped quite a bit but still it needs something more.  Any ideas?

Hugs, Elizabeth