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.
Serving size: Complete recipe
Calories 2201 Calories from Fat 430
% Daily Value*
Total Fat 49 g75.7%
Saturated Fat 16.3 g81.4%
Trans Fat 0 g
Cholesterol 664.5 mg221.5%
Sodium 6687.9 mg278.7%
Total Carbohydrates 279 g93.2%
Dietary Fiber 48.6 g194.2%
Sugars 35.7 g
Protein 200 g400.4%
Vitamin A 206.2% Vitamin C 491.2%
Calcium 113.2% Iron 137.5%
*Based on a 2000 Calorie diet