Fish stew with vegetables PDF Print E-mail

Fish Stew with Vegetables

This may be the predecessor of Louisiana's gumbos. The okra acts as a thickening agent.

1 (15 ounce) can tomato sauce
4 cups water
1 cup uncooked regular rice
3 carrots, thinly sliced
1 onion, thinly sliced
1 tablespoon salt
1/2 teaspoon ground red pepper
1 (10 ounce) package frozen okra pods
1 (10 ounce) package frozen green beans
3 cups sliced cabbage
1 1/2 pounds catfish, perch, bass
    fillets, cut into serving pieces

Heat tomato sauce, water, rice, carrots, onion, salt and red pepper in Dutch oven to boiling; reduce heat. Cover and cook 10 minutes.

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. Cover and cook until fish flakes easily with fork and vegetables are tender ? 10 to 12 minutes.

Yields 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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