1 (28-ounce) can diced tomatoes, undrained
2 cups cubed, peeled potatoes
1 cup frozen whole kernel corn
1 cup frozen lima beans
1 cup frozen sliced carrots
1/2 cup water
1/4 cup onion, chopped
2 teaspoons reduced-sodium Worcestershire sauce
1/4 teaspoon garlic powder
3 drops hot sauce
3/4 pound swordfish, cut into 3/4 inch cubes


1. Combine all ingredients except swordfish in a Dutch oven. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally.
2. Add swordfish; cover and simmer 10 minutes or until fish flakes easily.

You may substitute tuna, halibut, shark, salmon or Chilean sea bass for the swordfish.

Swordfish Brunswick Stew
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