Difference between revisions of "Brown Fish Stew"
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| − | [[Category:Jamaican Soups]] | + | [[Category:Meat Dishes Recipes]] |
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[[Category:Seafood recipes]] | [[Category:Seafood recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Snapper Recipes]] | [[Category:Snapper Recipes]] | ||
Revision as of 09:25, 9 May 2012
File:Mt brownstewfish.jpg
Brown Fish Stew
Ingredients
- 2 lb fish, (snapper, dolphin, kingfish, etc, cut into 1 inch slices)
- 2 onions, med to large, cut into thick and thin slices.
- 1 green pepper, diced
- 1 hot pepper, seeds removed, diced
- salt to taste
- ¼ tsp ground black pepper
- fat for frying
- 2 tbsp butter
- water, fish broth, vegetable broth, light beef or other available stock
- 1 tbsp flour
Directions
- Prepare the fish, scaling and gutting and cutting into 1 inch slices.
- Fry it lightly and set aside.
- Make a brown sauce by frying onion in butter and adding flour slowly until brown.
- Add water, beer or what ever liquid to thick, also peppers, salt and green pepper.
- Cook to thicken just a little.
- Lower heat a bit more.
- Place the slices into the brown sauce.
- Cover with some of the sauce.
- Cover and allow to simmer for 15 minutes.
- Turning the at least once and adding more water if necessary to keep it from dying out.
