Stewed Fish -- Best Recipes

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Date Posted: 04/16/02 12:16:25pm
Author: CB
Subject: Stewed Fish

STEWED FISH

1/4 cup all-purpose flour
2 teaspoons seasoning salt, such as Lawry's
1/2 teaspoon black pepper
2 tablespoons vegetable oil
11/2 pounds firm, white, skinless, boneless fish fillets, such as tilapia
12 peeled baby carrots
1 medium onion (for 3/4 cup slices)
1 large green bell pepper (for 11/2 cups strips)
11/2 cups water
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 large ripe tomato
Measure the flour, seasoning salt and black pepper into a gallon-size plastic bag. Seal the bag, shake to mix, and set aside.

Heat the oil in a 41/2-quart Dutch oven or soup pot on medium-high. Quarter each fish fillet, and place the fish in the bag. Seal the bag and shake vigorously to coat the fish with flour. Place the pieces in the hot oil and fry 3 minutes on the first side until lightly browned. Turn and fry 2 minutes on the other side. While the fish cooks, slice each baby carrot into quarters. Set aside. Peel the onion and cut it into 1/4-inch slices. Set aside. Rinse and seed the bell pepper, and slice it into 1/4-inch strips. Set aside.

After the fish is brown on both sides, add the water, carrots, vinegar, and Worcestershire sauce. Add the onion to the pot, separating the slices into rings with your fingers.

Core the tomato and cut it into wedges. Add them to the pot. Continue to boil the mixture, covered, until the vegetables are soft and fragrant and the liquid reduces to a gravy, about 7 minutes. Serve at once, spooning some of the vegetables and gravy over the top. Makes 4 servings.

Start to finish: 20 minutes.

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