Fish Stew Recipe
Ingredients
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1 1/2 pounds fish fillets, at least 3/4-inch thick, skinned, boned and cut into 2-inch squares | ||
| 8 green onions with tops, thinly sliced | ||
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 1/2 tablespoon minced fresh ginger or 1/2 teaspoon ground ginger | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Ketchup | 1/4 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
Sprinkle lemon juice over fish, mix well and set aside.
In a 2 1/2- to 3-quart saucepan over medium-high heat, cook green onions 1 minute, or until wilted.
Add tomatoes and cook an additional 2 to 3 minutes, or until tomatoes are almost reduced to a pulp.
Add garlic, ginger, water, ketchup and parsley.
Reduce heat, cover pan and allow to simmer 10 minutes.
Add fish and continue to simmer, covered, another 10 to 15 mintues, or until fish is almost cooked.
Remove cover and simmer another 4 to 5 minutes to thicken sauce.
Serve hot.
In a 2 1/2- to 3-quart saucepan over medium-high heat, cook green onions 1 minute, or until wilted.
Add tomatoes and cook an additional 2 to 3 minutes, or until tomatoes are almost reduced to a pulp.
Add garlic, ginger, water, ketchup and parsley.
Reduce heat, cover pan and allow to simmer 10 minutes.
Add fish and continue to simmer, covered, another 10 to 15 mintues, or until fish is almost cooked.
Remove cover and simmer another 4 to 5 minutes to thicken sauce.
Serve hot.
Chef
