ALASKA SALMON AND WHITE BEAN STEW


Heat oil in a saute pan; add the garlic, onion and oregano and saute until the onion is translucent. Add the zucchini, carrot and Worcestershire sauce; stir and saute for 3 to 4 minutes. Drain beans, saving liquid. Add the beans to the saute along with the bean liquid and enough water to equal a total of 4 cups of liquid. Add the sherry, salt and pepper. Bring to a boil; reduce to simmer and cook 5 minutes. Add the salmon, basil and diced tomato. Cook 3 to 4 minutes until salmon is heated through. Place into 4 warm serving bowls, and top with 1 tbsp. of parmesan cheese and serve.

Makes 6 servings.

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