CROCK POT FISH STEW & RICE

Crock Pot Fish Stew & Rice image

Provided by IOjaw

Categories Stew

Time 7h10m

Yield 6-7 serving(s)

Number Of Ingredients 17

2 small potatoes (quartered and thinly sliced)
1 large carrot (quartered and sliced)
1/4 head cabbage (cut to bite size)
1/2 large onion (coarsely diced)
2 large fish fillets (cut to bite size)
1 tablespoon minced garlic paste
1 tablespoon dried basil
1 tablespoon turmeric
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon powdered coriander
1 (15 1/2 ounce) can diced tomatoes (with sauce)
2 tablespoons tomato paste
2 cups chicken stock or 2 cups bouillon
1 teaspoon cornstarch
cooked rice
fresh parsley

Steps:

Place potatoes on the bottom of crock pot.
Add carrot, cabbage, onion, fish, garlic, basil, thyme, cayenne, coriander, tomatoes, tomato paste, and stock.
Cover and cook on low for 7 - 8 hours.
One-half hour prior to serving stir in corn starch until reach desired consistency.
Serve over rice and garnish with fresh parsley.

Nutrition Facts : Calories 198.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 43.6, Sodium 239, Carbohydrate 23.2, Fiber 4.4, Sugar 6.7, Protein 22.2