Fish Stew From Zaire

Name: Fish Stew From Zaire
Ingredients: 8 lb. meaty fish (trout, bass, blues); 2 Tbsp. oil (olive or peanut); 1 medium onion, chopped; 1 bell pepper, chopped; 1 large tomato, chopped; hot sauce to taste; salt to taste; 4 lb. corned beef; 1 bay leaf; 8 peppercorns; 1 clove garlic; 1 stalk celery, halved; 5 medium carrots, 2 cut in half and 3 cut into 2-inch lengths; 5 medium boiling potatoes, peeled and quartered; 2 small white turnips, peeled and quartered; 2 small onions, cut into wedges; 1/2 medium head cabbage, cut into 8 wedges; 2 small beets, peeled and quartered; 1/4 c. chopped parsley

19 ingredients

4 steps

Ingredients

8 lb. meaty fish (trout, bass, blues)
2 Tbsp. oil (olive or peanut)
1 medium onion, chopped
1 bell pepper, chopped
1 large tomato, chopped
hot sauce to taste
salt to taste
4 lb. corned beef
1 bay leaf
8 peppercorns
1 clove garlic
1 stalk celery, halved
5 medium carrots, 2 cut in half and 3 cut into 2-inch lengths
5 medium boiling potatoes, peeled and quartered
2 small white turnips, peeled and quartered
2 small onions, cut into wedges
1/2 medium head cabbage, cut into 8 wedges
2 small beets, peeled and quartered
1/4 c. chopped parsley

Directions

1

Place the corned beef in a large soup pot or stockpot with enough water to cover completely.
2

Bring to a boil over high heat. As soon as the water boils, pour it off and add fresh water to cover the corned beef.
3

Add the bay leaf, peppercorns, garlic, celery and the halved carrots.
4

Bring the water back to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to medium-low, cover and simmer, skim as necessary, until the meat is tender but still firm, about 2 1/2 hours.