Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Carrots |
1 \N | Green pepper |
2 mediums | Onions |
\N \N | Oil, pepper, and salt |
½ pounds | Fish without bone |
\N \N | Tomato sauce (or paste) |
Salt fish and let stand. Stew vegetables in a little oil. Cut fish into pieces; turn in flour and fry separately in oil. When vegetables are tender, add about 5 tablespoons of tomato sauce or paste and a little bit of water. Add the fried fish pieces to vegetables and simmer together for 5 minutes. Serve cold with potatoes.
Posted to MM-Recipes Digest V4 #142 by roy@... (Roy) on May 22, 1997