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Spicy Manhattan Fish Chowder

1/2 c Diced green bell peppers

1/4 c Cubed yellow onions

1 ts Hot sesame oil

4 c Chopped fresh tomatoes

1 tb Finely chopped fresh parsley

1/4 ts Salt

1/4 ts Freshly ground black pepper

8 Saffron threads, dissolved

- in 1/2 cup water 2 Cloves garlic, crushed

1 c Water

1/2 lb Scrod or grouper, filleted

- and cubed Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame. Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an additional 15 minutes. Serve hot over brown rice. Yield: 2 to 4 servings. Variation: Two tablespoons curry powder can be substituted for the saffron threads. Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5636N)




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