Fish and eggplant stew

6 Servings

Ingredients

Quantity Ingredient
1 pounds Fish Fillets -- cut up
1 medium Onion -- chopped
1 large Green Pepper -- chopped
2 tablespoons Cooking Oil
16 ounces Canned Tomatoes -- cut up
1 medium Eggplant -- peeled and
Sliced
8 ounces Tomato Sauce
1 cup Water
1½ teaspoon Salt
¾ teaspoon Ground Red Pepper
10 ounces Okra -- cut

Directions

Taw fish if froxzen , remove any skin from fish fillets and cut into 1 inch pieces ; set aside. in a dutch oven cook onion and green pepper in hot cooking oil till onion is tender but not brown .stir in undrained tomatoes , eggplants , tomato sauce ,water , salt , and ground red pepper. bring to boiling ; reduce heat., cover and simmer for 10 minutesor till eggplant is tender. Stir in okra and fish pieces. cover and cook 10 to 15 minutes longer or till okra is tender and fish flakes easily when tested with a fork; stir occasionally.

Recipe By :

From: Date: File

Related recipes