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Source: America's Favorite Food Associations

Swordfish Brunswick Stew
Makes a delicious summer stew!
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Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
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1 can (28 ounces) diced tomatoes, undrained
2 cups potatoes, cubed, peeled
1 cup whole kernel corn, frozen
1 cup frozen baby lima beans
1 cup sliced carrots, sliced
1/2 cup water
1/4 cup onion, chopped
2 teaspoons Worcestershire sauce, reduced-sodium
1/4 teaspoon garlic powder
3 drops hot sauce
3/4 pound fresh swordfish, cut into 3/4 inch cubes

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

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