CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Eggs |
Dutch |
Dinner, Fish, Lunch |
6 |
Servings |
INGREDIENTS
1 |
lb |
Fish Fillets, cut up |
1 |
|
Onion, chopped |
1 |
|
Green Pepper, chopped |
2 |
T |
Cooking Oil |
16 |
oz |
Canned Tomatoes, cut up |
1 |
|
Eggplant, peeled and |
|
|
Sliced |
8 |
oz |
Tomato Sauce |
1 |
c |
Water |
1 1/2 |
t |
Salt |
3/4 |
t |
Ground Red Pepper |
10 |
oz |
Okra, cut |
INSTRUCTIONS
Taw fish if froxzen , remove any skin from fish fillets and cut into 1
inch pieces ; set aside. in a dutch oven cook onion and green pepper
in hot cooking oil till onion is tender but not brown .stir in
undrained tomatoes , eggplants , tomato sauce ,water , salt , and
ground red pepper. bring to boiling ; reduce heat., cover and simmer
for 10 minutesor till eggplant is tender. Stir in okra and fish
pieces. cover and cook 10 to 15 minutes longer or till okra is tender
and fish flakes easily when tested with a fork; stir occasionally.
Recipe By : From: Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Nothing ruins the truth like stretching it.”