INGREDIENTS
1 lb. flounder filets
2 cups chicken or vegetable broth
1 cup sliced fresh mushrooms
1 cup sliced zucchini or yellow summer squash
1/2 cup chopped onion
1/8 tsp salt
1/8 tsp crushed red pepper
2 cloves garlic, minced
1 bay leaf
2 cans (14.5 oz each) of Mexican-style stewed tomatoes, undrained
2 TBSP snipped fresh parsley
1/4 tsp lemon peel, finely shredded
DIRECTIONS
Rinse fish and dry with paper towels.
Cut fish into 1-inch pieces and set aside.
In a large saucepan or Dutch oven, combine broth, mushrooms, zucchini, onion, salt, crushed red pepper, garlic and bay leaf. Bring to boiling and reduce heat. Simmer covered for 5 minutes.
Stir in fish and undrained tomatoes. Bring to boiling and reduce heat. Simmer covered for about 5 minutes more or until fish flakes easily with a fork. Remove from heat and discard bay leaf.
Combine parsley and lemon peel and sprinkle over each serving.
Serves 4-6.
