Prep 5 mins
Cook 40 mins
Easy and quick fish stew.
- 1 cup sliced onion
- 2 tablespoons vegetable oil
- 1 (28 ounce) canpeeled whole tomatoes, cut into bite size pieces
- 1⁄2 cup tomato ketchup
- Worcestershire sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 bay leaves
- 1⁄8 teaspoon hot pepper sauce
- 1 lb fish fillet, cut into bite size pieces
- hot cooked rice
- In a large sauce pan, sauté onions in oil until tender. Stir in tomatoes, ketchup, Worcestershire sauce, sugar, salt, pepper, bay leaves, and hot pepper sauce.
- Simmer uncovered 30 minutes stirring occasionally.
- Add the fish and simmer uncovered 10 to 15 more minutes or until the fish turns opaque and just flakes when tested with a fork.
- Remove the bay leaves. Thicken the soup with equal parts of flour and water if you desire it thicker. Serve in soup bowls or over rice.
My husband and I did not care for this recipe much. It tasted like fish drowned in condiments. If I made this recipe again, I would add more veggies and reduce the amount of ketchup by at least half.
Dear Recipe Fairy, I have to say that this was very very different from any fish in gravy recipe that I have had. And we all loved it for precisely that reason. Used fresh tomatoes and a fish we call ravas Served with steamed rice and a cabbage vegetable. I paid a bomb for the fish(the bird flu has caused people to switch to fish and no takers for chicken. There has not been a single case in India so I don't know why the reaction) but Oh yes! it was worth it. Thanks a lot for this wonderful addition to my repertoire. :) Fay