Ingredients:
2 -2 1/2 lbs red fish fillets, cut into chunks
1/4 cup flour
1/2 lb butter
2 teaspoons chopped green onions
2 large onions, finely chopped
1/2 cup chopped celery
1 large green bell peppers, chopped
1/2 teaspoon allspice
1 1/2 quarts water
1 tablespoon minced parsley
1 (28 ounce) cans stewed tomatoes
salt
red peppers
2 bay leaves
1 teaspoon dried rosemary
1/4 cup dry sherry
lemon slices
Directions:
In a large pot, melt butter over medium-high heat.
Add in flour and stir until blended.
Add in the onions and saute, stirring constantly, until light brown.
Add in the remaining ingredients except the fish.
Cook for about 20 minutes.
If a thicker consistency is wanted, thicken with cornstarch.
Add fish to the pot and cook slowly, stirring gently.
Cook for about 20 minutes or until fish flakes easiliy.
Just before ready to serve, add sherry and lemon slices.
Serve with rice.
Servings: 8
Time preparation: 20 min.
Time total: 60 min.