Broke College Girls Asian Inspired Fish Stew

1/2 c Garlic
1 T Canola oil
1 1/2 c chopped Celery
1/2 chopped Carrots
1/2 c chopped Parsnips
1/2 c dried black fungus
1 c Spinach, frozen chopped
15 oz can or 1 1/2 c Chickpeas
6 oz Tilapia filet frozen raw
12 oz Pink Salmon frozen raw
1 1/2 c White Wine
1 T Pepper, black
5 T Soy Sauce
2 T Oyster Sauce
1 can or 6 oz giorgio mushroom steak sauce
Mrs Dash Garlic and herb
mrs dash hot n spicy
Dash of Fish Sauce
4T Litehouse Toasted Sesame Ginger
6 T Kraft Light Asian Toasted Sesame dressing
1 Hot Chili Pepper
2 T Pepper, red or cayenne, 2 tbsp (remove)
1 t Ginger, ground
1 1/2 t Cinnamon, ground,

- throw the garlic, hot pepper, oil, and veggies in a HOT pan. Let the garlic get some color.
- Add about half the wine and let it the pot get steaming.
-add most of the dry spices now.
-place frozen fish pieces in the pot cover. Simmer for 4 minutes.
-Mix all of the sauce/dressings add to the pot stir and break apart the fish as you stir.
Simmer 3 minutes and taste you may want it hotter or not. We add lemon pepper or lemon juice and also cilantro to this when it is in the house.

One way to really reduce the fat is to omit the kraft dressing which surprisingly had more fat than the regular simliar version from Litehouse.

I serve this over braised shredded cabbage to give it a little more bulk.

Serving size here is about 3/4 of a cup but varies in how much you cook down the juices. We reduce ours alot.

You can also toss all items into a crock pot and simmer till fish falls apart.

Number of Servings: 6

Recipe submitted by SparkPeople user BEAHUNTER.