Jamaican Fish StewFrom modelsmom 5 years ago
- 1/3 cup flour shopping list
- 2 T vegetable oil shopping list
- 1 1/2 lbs firm white fish fillets (i.e. cod, flounder,tilapia) shopping list
- 1/2 tsp seasoning salt shopping list
- 1/2 tsp black pepper shopping list
- 12 already-peeled baby carrots shopping list
- 1 1/2 cups water, broth, or white wine (ar any combination) shopping list
- 1 T red wine vinegar shopping list
- 1 tsp worcestershire sauce shopping list
- 1 medium onion shopping list
- 1 green bell pepper shopping list
- 1 large, ripe tomato shopping list
How to make it
- Spread the flour on a plate
- Heat the oil in a large Dutch oven or soup pot over medium-high heat.
- Cut the fish fillets crosswise in half. Sprinkle seasoning salt and black pepper over each half.
- Dip each piece in flour & coat on both sides. Shake off any excess. Discard the remaining flour.
- Place fish pieces in hot oil & fry for 3 minutes on the first side. Turn and fry 2 minutes on the other side.
- While the fish cooks, slice each baby carrot into 4 long strips.
- When the fish has browned, add the water/broth/wine, carrots, vinegar, and Worcestershire.
- Cover, turn the heat to high, and bring to a boil.
- Peel the onion and cut it into 1/4-inch slices. Add to the pot, separating the slices into rings.
- Seed the pepper, cut it into 1/4-inch strips, and add.
- Cut the tomato into wedges, and add.
- Re-cover the pot between additions.
- Continue to boil the stew, covered, until the vegetables are soft and fragrant, and the liquid reduces to a gravy, about 7 minutes.
- Serve at once, cutting each fish piece in half, and spooning some of the vegetables and gravy over the top.
The Cookmodelsmom Worcester, MA
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