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Smoked Fish Stew I

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Description Edit

Ingredients Edit

Directions Edit

  1. In a 4-quart saucepan saute: 1/2 Ib. onions, thinly sliced in 1/4 cup vegetable oil until soft but not brown.
  2. Add: 1 Ib. FRESH tomatoes cut in 1-inch pieces, 4 Tbs. tomato PASTE, 1/2 tsp. crushed red pepper and 1 quart water.
  3. Simmer with cover on for 15 minutes.
  4. Debone 2 Ibs. SMOKED (if smoked Herring is used, soak it for 1 hour to remove excess salt).
  5. Add the deboned, flaked and simmer for 10 minutes longer.
  6. Correct the Seasoning with salt (if needed) and pepper.
  7. Add water if necessary to bring to stew consistency.
  8. Serve with rice.

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