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Red Snapper Stew

2 c Onion, chopped
1 c Celery, chopped
1/2 c Green Bell Pepper, chopped
1 Clove Garlic, minced
Vegetable Cooking Spray
1 1/2 c Water
1 ts Chicken Boullion
1 c Chablis
1 lg Potato, cubed 14 1/2 oz Whole Tomatoes, chopped
1/4 ts Salt
1 Bay Leaf
1 1/2 lb Snapper, skinned
Parsley, chopped

Saute first 4 ingredients in a large Dutch oven coated with cooking spray until tender. Stir in next 7 ingredients; bring to a boil. Cover; reduce heat, and simer 20 minutes. Cut fish into 1" cubes, and add to stew. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Garnish with parsley.


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