Seafood, Soups and Stews

Gulf Fish Stew

  • 2 lbs. firm Fish filets
  • 2 large Sweet onions, sliced thin
  • 1/4 cup Parsley, minced
  • 1 sweet Green pepper, seeded, minced
  • 1 tablespoons Chili powder
  • Tabasco (or other pepper sauce) to taste
  • ~ Salt to taste
  • 1 1/2 cups Dry white wine
  • 1 cup Water

    • Cover bottom of a casserole with onion rngs, place a layer of filets on top. Sprinkle with a mixture of all other ingredients except wine and water. Cover withmore filets, onion slices and the rest of the seasoning mixture. Pour the wine over it and add just enough water to have liquid come to the top of the fish. Cover very lightly, bring to a boil and simmer for about 15 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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