Caribbean Fish Stew
|Frozen fish fillets||2 Pound (2 Packages, 1 Pound Each, Cod / Haddock / Flounder / Perch)|
|Potatoes||4 Medium, pared and diced|
|Onion||1 Large, sliced|
|Worcestershire sauce||1 Tablespoon|
|Mixed pickling spices||1 Teaspoon|
|Canned tomatoes||3 Pound (3 Cans, About 1 Pound Each)|
1. Let the fish fillets stand at room temperature to thaw partly while preparing Step 2.
2. Combine potatoes, onion, sugar, salt, pepper, Worcestershire sauce, pickling spices tied in cheesecloth and tomatoes in large kettle; bring to boiling; cover and reduce heat; simmer about 30 minutes, or just until potatoes are tender.
3. Cut fish fillets into 1-inch cubes with sharp knife; add to the potato mixture; cover; cook 12 to 15 minutes, or just until fish flakes easily; remove spice bag.
4. Ladle into serving tureen; stir in juice from half the lime; top with butter or margarine and garnish with the other half of lime, sliced.