Title: Lorraines Red Stew Fish
Categories: Soup
Yield: 10 Servings
| 2 | | Large onions, chopped |
| 3 | | Large tomatoes, chopped |
| 4 | | Jalapenos, chopped |
| 2 | tb | Seasoning salt |
| 1 | ts | Cayenne pepper |
| 1/4 | lb | Margarine |
| 1/3 | c | Sunflower Oil |
| 3 | tb | Corn starch |
| 2 | cn | Tomato paste, small |
| | | Salt to taste |
| 5 | lb | Fish, cut up |
Heat oil in dutch oven. Grind vegetables and seasonings until pulpy not
liquified. Add mixture to heated oil. Add tomato paste, mix thoroughly
and simmer. Lightly salt fish and add to mixture. Increase heat to medium
and do not stir. Mix corn starch with 1/4 cup of water until smooth. Add
to pot. Cook 20-25 minutes. Add butter in last 5 minutes of cooking.
Serve over rice or fufu.