| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Dutch |
Stews |
10 |
Servings |
INGREDIENTS
| 2 |
|
Large onions, chopped |
| 3 |
|
Large tomatoes, chopped |
| 4 |
|
Jalapenos, chopped |
| 2 |
tb |
Seasoning salt |
| 1 |
ts |
Cayenne pepper |
| 1/4 |
lb |
Margarine |
| 1/3 |
c |
Sunflower Oil |
| 3 |
tb |
Corn starch |
| 2 |
cn |
Tomato paste, small |
|
|
Salt to taste |
| 5 |
lb |
Fish, cut up |
INSTRUCTIONS
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 1/4 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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