Seafood Stew

• 8 oz. of cod or haddock fillet
• 1/4 c. water
• 1 Tbsp. finely chopped ginger root, or ginger powder
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 clove chopped garlic
• 1 Tbsp. olive oil
• 8 oz. uncooked large shrimp (shelled and deveined)
• 2 c. water
• 1 Tbsp. soy sauce
• 8 oz. carrots
• 8 oz. broccoli
• 4 tsp. cornstarch
• 2 Tbsp. water

1. Cut fish into 1 inch cubes.
2. In a large bowl, mix 1/4 cup of water, ginger root, salt, pepper, and garlic.
3. Add fish and shrimp; toss to coat.
4. Let stand for 20 minutes.
5. Drain and reserve the marinade.
6. In a large pot over medium-high heat, heat oil.
7. Add fish and shrimp; stir fry for 3 minutes.
8. Remove from heat, add reserved marinade, soy sauce and 2 cups of water, mixing well.
9. Add vegetables and bring to a boil.
10. Reduce heat, cover and simmer for 7 minutes.
11. In a small bowl, combine cornstarch and water.
12. Stir into the stew.
13. Cook until it thickens, about 1 minute.

haddock fillet, water, ginger root, salt, pepper, garlic, olive oil, shrimp, water, soy sauce, carrots, broccoli, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65834 (may not work)