Title: Portuguese Fisherman's Stew
Categories: Soup Entree Seafood Ethnic
Yield: 6 Servings

3		Onions, sliced
1/2	ts	Garlic, minced
2	tb	Margarine
16	oz	White Beans, drained
2	qt	Water
2		Bay Leaves
16	oz	Chicken Stock
16	oz	Stewed Tomatoes
1 1/2	ts	Thyme
1	lb	White Fish
1/4	c	Lemon juice
1/2	c	Water

In a large soup pot, cook onions and garlic in margarine until onions are transparent, about 5 minutes. Add beans, 2 quarts water, bay leaves, chicken stock, tomatoes and thyme. Bring to a boil; reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and 1/2 cup water until fish flakes easily with a fork, 5-10 minutes.

Drain lemon water; add fish to stew and heat thoroughly before serving.

Source: Medford Mail Tribune, 16 November 1993

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