Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brown Fish Stew
- add review
- #19425
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds fish fillets (grouper, halibut, filet of sole)
2 sliced onions
3 chopped scallions
3 cloves garlic, minced
1 chopped green bell pepper
3 tomatoes, chopped
Scotch Bonnet pepper, to taste
fresh thyme
1/2 teaspoon ground allspice
2 cups water
salt and pepper, to taste
soy sauce
1/2 teaspoon browning sauce (e.g., Kitchen Bouquet or Maggi)
1 tablespoon lime/lemon juice
directions
NOTE: Always consider soaking the fish in dark rum and some whiskey for perhaps 5-6 minutes.
Clean and rinse fish well with hot water and lime juice. Pat dry and marinate with desired spices (example: salt and pepper). Set aside and marinate for 3-4 hours.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the fish to the skillet and brown on both sides. Remove the fish and carefully pour off the excess oil.
Return the skillet to the stove top. Cook onions, garlic, green pepper, tomatoes, scotch bonnet and thyme. Add remaining ingredients and stir.
Raise the heat to high and bring to a boil. Reduce the heat to low and add the fish. Cook until sauce is thickened.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
see more fish soup recipes
see more fish recipes
reviews & comments