Fountainhead Lodge Fish Stew |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1 lb fish fillets, fresh or frozen | 1 cup chopped onion | 1/3 cup melted fat |
| 1 can (1 lb 12oz) tomatoes | 2 cups potatoes, cut into small pieces | 1 cup water |
| 1/4 cup catsup | 1/2 tsp salt | pepper to season |
| 1 can (1 lb) mixed vegetables | 1 saucepan (about 3 qts) | |
| 1 | If the fish fillets are frozen, let them thaw. Skin the fillets. Cut them into pieces about an inch square. Fry the onion in the fat until cooked. Add the tomatoes, potatoes, water, catsup, salt, and pepper. Cover and cook slowly (simmer) for 30 minutes. Add the fish, mixed vegetables, and vegetable liquid. Cover and simmer about 15 minutes longer or until the potatoes are cooked. |