If you can't find grouper to use in this delicious stew, just substitute red snapper or striped bass. Removing the skin from fish is easy, but your fishmonger will always be glad to do it for you.
Credit: Encyclopedia of Fishing
- 1 pound grouper fillets or other fish fillets, fresh or frozen
- 1 cup chopped onion
- 1/3 cup melted margarine or cooking oil
- 1 (28-ounce) can tomatoes
- 2 cups diced potatoes
- 1 cup water
- 1/4 cup ketchup
- 1/2 teaspoon salt
- 1 (1-pound) can mixed vegetables
Thaw frozen fillets. Skin fillets. Cut fillets into pieces about 1 inch square. In a 3-quart saucepan, cook onion in margarine or oil until tender. Add tomatoes, potatoes, water, ketchup, salt and pepper to taste. Cover and simmer for 30 minutes. Add fish, mixed vegetables and vegetable liquid. Cover and simmer for about 15 minutes longer, or until potatoes are tender and fish flakes easily when tested with a fork.
A three-quart saucepan is the perfect size for many stovetop dishes. Shop for a three-quart saucepan.
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