Boatman's Stew

Contributed By: Terry Borden


2 pounds firm fleshed white fish, cod, haddock or halibut, cut in large chunks
2 onions, sliced
2 tablespoons Wesson Oil
1 (6 ounce) can Hunt's Tomato Paste
3 cups water
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 cup finely chopped parsley
1/3 cup dry white wine
6 slices of Italian bread, toasted, if desired


Sprinkle fish with 1/2 teaspoon salt; let stand 1 hour. Meanwhile, lightly brown onion in hot oil; drain. Stir in water, Hunt's Tomato Paste, red pepper, black pepper, 1 1/2 teaspoons salt, parsley and wine. Simmer 20 minutes. Add fish, simmer about 10 minutes longer or just until fish flakes easily with a fork. To serve, place a slice of bread in each soup bowl; ladle soup over.
Makes 6 servings.

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