Preparation:
Boil fish in water until meat can be cleaned off bones. Pick meat from bones and save water and fish meat. Toss out the bones. Slice the fat back and cut into small pieces. Fry fat back in the container you are going to cook your stew in. Don't fry it crisp. Peel and slice onions and potatoes in real thin slices. Vary amount of onions and potatoes as to the thickness of the stew. Add tomatoes, puree and paste. Combine all of the above in the pot with the fat back and grease. Add pepper and salt to taste. Add more water if necessary. Bring to a boil, stirring regularly, then cook on simmer for 2 1/2 hours. Don't let stew stick to the bottom of the |
