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Source: Fabulous Food Associations

Seafood Stew Veracruz
This is an easy dish to make and goes well with rice and a tossed salad.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 large sliced onion
1 medium garlic clove, minced
2 tablespoons olive oil
1 can (about 16 ounces) whole peeled tomatoes undrained
1 1/2 pounds red snapper fillets, cut into large chunks
1/4 cup pimento stuffed green olives
juice from 1/2 lemon
2 tablespoons cilantro, chopped (optional)

In skillet sauté onion and garlic in oil just until tender. Add undrained tomatoes; simmer a few minutes to blend flavors. Add the fish and sliced olives. Cut the lemon in half and squeeze the juice from one half into the skillet. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes or until fish flakes easily with fork. Meanwhile, slice the remaining lemon half into cartwheels. Add lemon cartwheel slices for the last few minutes of cooking time. Sprinkle with cilantro and serve.

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