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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes