Lorraines Red Stew Fish Recipe

Name: Lorraines Red Stew Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions chopped; 3 large tomatoes chopped; 4 each jalapeno pepper chopped; 2 tablespoons seasoned salt; 1 teaspoon cayenne pepper; 1/4 pound margarine; ⅓ cup sunflower oil; 3 tablespoons cornstarch; 2 cans tomato paste small; 1 x salt to taste; 5 pounds fish cut up

Servings: persons

2 large onions chopped
3 large tomatoes chopped
4 each jalapeno pepper chopped
2 tablespoons seasoned salt
1 teaspoon cayenne pepper
1/4 pound margarine
⅓ cup sunflower oil
3 tablespoons cornstarch
2 cans tomato paste small
1 x salt to taste
5 pounds fish cut up

1
Heat oil in dutch oven.
2
Grind vegetables and seasonings until pulpy not liquified.
3
Add mixture to heated oil.
4
Add tomato paste, mix thoroughly and simmer.
5
Lightly salt fish and add to mixture.
6
Increase heat to medium and do not stir.
7
Mix corn starch with 1/4 cup of water until smooth.
8
Add to pot.
9
Cook 20 to 25 minutes.
10
Add butter in last 5 minutes of cooking.
11
Serve over rice or fufu.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large onions chopped, 3 large tomatoes chopped, 4 each jalapeno pepper chopped, 2 tablespoons seasoned salt, and more.

Yes, Lorraines Red Stew Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lorraines Red Stew Fish

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