Fish Stew With Vegetables |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is another recipe for World Tour. Tis is like gumbo with fish. Ingredients:
1 (15 ounce) can tomato sauce |
4 cups water |
1 cup uncooked rice |
3 carrots, thinly sliced |
1 onion, thinly sliced |
1 tablespoon salt |
1/2 teaspoon cayenne pepper |
10 ounces frozen okra (or fresh if available now) |
10 ounces frozen green beans (or fresh if you prefer) |
3 cups sliced cabbage |
1 1/2 lbs catfish fillets, cut into chunks (perch or bass can also be used) |
Directions:
1. Heat tomato sauce, water, rice, carrots, onion, salt and red pepper in Dutch oven to boiling; reduce heat to medium. Cover and cook 10 minutes.
2. Rinse okra and green beans under running cold water to separate; drain. Cut okra lengthwise into halves. Add okra, green beans, cabbage and fish to Dutch oven. Heat to boiling; reduce heat to medium.
3. Cover and cook until fish flakes easily with fork and vegetables are tender — 10 to 12 minutes.
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