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Lorraines Red Stew Fish

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Submitted by massmnky

YIELD

10 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

2 2
LARGE LARGE ONIONS
chopped
3 3
LARGE LARGE TOMATOES
chopped
4 4
EACH EACH JALAPEÑO PEPPER
chopped *
2 3E+1
TABLESPOONS ML SEASONED SALT
1 5
TEASPOON ML CAYENNE PEPPER
¼ 113.4
POUND G MARGARINE
79
CUP ML SUNFLOWER OIL
3 45
TABLESPOONS ML CORNSTARCH
2 2
CANS CANS TOMATO PASTE
small
1 1
X X SALT
to taste *
5 2.3
POUNDS KG FISH
cut up

Directions

Heat oil in dutch oven.

Grind vegetables and seasonings until pulpy not liquified.

Add mixture to heated oil. Add tomato paste, mix thoroughly and simmer.

Lightly salt fish and add to mixture. Increase heat to medium and do not stir.

Mix corn starch with ¼ cup of water until smooth.

Add to pot.

Cook 20 to 25 minutes. Add butter in last 5 minutes of cooking.

Serve over rice or fufu.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 467 40% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 191mg 64%
Sodium 1855mg 77%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 111g
Vitamin A 34% Vitamin C 28%
Calcium 17% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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