ALASKA SALMON AND WHITE BEAN STEW

• 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked
• 2 cans (15 oz. each) small white beans, save all liquid
• 1/2 cup tomato, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 zucchini, chopped
• 1 carrot, peeled and chopped
• 2 cups fresh basil, loose packed, chopped
• 1 tbsp. Worcestershire sauce
• 1/2 cup dry sherry
• 1 tsp. oregano
• 4 tbsp. parmesan cheese, grated
• olive oil
• salt and pepper to taste

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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