Fish Stew with Vegetables
This may be the predecessor of Louisiana’s gumbos.
The okra acts as a thickening agent.
1 (15 ounce) can tomato sauce
4 cups water
1 cup uncooked regular rice
3 carrots, thinly sliced
1 onion, thinly sliced
1 tablespoon salt
1/2 teaspoon ground red pepper
1 (10 ounce) package frozen okra pods
1 (10 ounce) package frozen green beans
3 cups sliced cabbage
1 1/2 pounds catfish, perch, bass
fillets, cut into serving pieces
Heat tomato sauce, water, rice, carrots, onion, salt and red pepper in Dutch oven to boiling; reduce heat.
Cover and cook 10 minutes.
Rinse okra and green beans under running cold water to separate; drain.
Cut okra lengthwise into halves.
Add okra, green beans, cabbage and fish to Dutch oven.
Heat to boiling; reduce heat.
Cover and cook until fish flakes easily with fork and vegetables are tender — 10 to 12 minutes.
Yields 8 servings.
