Lorraines Red Stew Fish
Yield
10 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped |
|
| 3 | large |
tomatoes
chopped |
|
| 4 | each |
jalapeño pepper
chopped |
*
|
| 2 | tablespoons |
seasoned salt
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ¼ | pound |
margarine
|
|
| ⅓ | cup |
sunflower oil
|
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | cans |
tomato paste
small |
|
| 1 | x |
salt
to taste |
*
|
| 5 | pounds |
fish
cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
chopped |
|
| 3 | large |
tomatoes
chopped |
|
| 4 | each |
jalapeño pepper
chopped |
*
|
| 3E+1 | ml |
seasoned salt
|
|
| 5 | ml |
cayenne pepper
|
|
| 113.4 | g |
margarine
|
|
| 79 | ml |
sunflower oil
|
|
| 45 | ml |
cornstarch
|
|
| 2 | cans |
tomato paste
small |
|
| 1 | x |
salt
to taste |
*
|
| 2.3 | 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.
