Recipe - Lorraines Red Stew Fish

2 Large onions, chopped
3 Large tomatoes, chopped
4 Jalapenos, chopped
2 tablespoon Seasoning salt
1 teaspoon Cayenne pepper
One fourth pound Margarine
1/3 cup Sunflower Oil
3 tablespoon Corn starch
2 cn Tomato paste, small
Salt to taste
5 pound Fish, cut up

Heat oil in dutch oven. Grind vegetables and
seasonings until pulpy not liquified. Add mixture to
heated oil. Add tomato paste, mix thoroughly and
simmer. Lightly salt fish and add to mixture.
Increase heat to medium and do not stir. Mix corn
starch with One fourth cup of water until smooth. Add to pot.
Cook 2025 minutes. Add butter in last 5 minutes of
cooking. Serve over rice or fufu.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini