Lorraines red stew fish

Yield: 10 servings

Measure Ingredient
2 \N Large onions, chopped
3 \N Large tomatoes, chopped
4 \N Jalapenos, chopped
2 tablespoons Seasoning salt
1 teaspoon Cayenne pepper
¼ pounds Margarine
⅓ cup Sunflower Oil
3 tablespoons Corn starch
2 cans Tomato paste, small
\N \N Salt to taste
5 pounds Fish, cut up

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 20-25 minutes. Add butter in last 5 minutes of cooking. Serve over rice or fufu.

Submitted By GOLAN ROWE On 01-27-95

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