Salmon and White Bean Stew
 
1 can  (14-3/4 ozs.) or 2 cans (7-1/2 ozs) salmon, drained and flaked
2 can  (15 ozs. each) small white beans, save all liquid
1/2 cup  tomato, diced
1 medium  onion, chopped
4 clove  garlic, minced
1   zucchini, chopped
1   carrot, peeled and chopped
2 cup  fresh basil, loose packed, chopped
1 Tbsp  Worcestershire sauce
1/2 cup  dry sherry
1 tsp  oregano
4 Tbsp  Parmesan cheese, grated
  olive oil
  salt and pepper to taste
 
Heat oil in a saute pan; add the garlic, onion and oregano and saute until 
the onion is translucent. Add the zucchini, carrot and Worcestershire 
sauce; stir and saute for 3 to 4 minutes. Drain beans, saving liquid. Add 
the beans to the saute along with the bean liquid and enough water to 
equal a total of 4 cups of liquid. Add the sherry, salt and pepper. Bring 
to a boil; reduce to simmer and cook 5 minutes. Add the salmon, basil and 
diced tomato. Cook 3 to 4 minutes until salmon is heated through. Place 
into 4 warm serving bowls, and top with 1 Tbsp. of Parmesan cheese and 
serve. Makes 6 servings. 
 
 
 
 
(ID: 79934) Mirror: rec.food.recipes: Wed, Dec 11, 2002


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