St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Fish Stew

Reminds me of the fish stew served at Skopelos' restaurant in Pensacola...roughly:

Boil 6 cups or so water in a deep skillet
Add small can tomato paste
2 or 3 cloves garlic, minced
1/2 stick cinnamin, 1 tbsp cloves
1 bay leaf

Simmer, covered for about 1/2 hour

Add 1-1/2 doz pearl onions, simmer till onion tender
Add 3 or 4 mackerel or swordfish, or tuna, I suppose would work, steaks
(about 2 lbs or so of fish, total).

Cook slowly, basting with the sauce until fish is firm.  

Remove fish (keep warm).  Add salt, pepper, tabasco to taste.
Remove cinnamon & bay leaf and bring sauce to boil.  
Add 4 or 5 tablespoons of cornstarch to get sauce to desired thickness.

Put fish on plate with 4 or 5 onions, add sauce 
- serve with rice like all coon-ass cookin'

- pax -
Andrew H. Auld; Lockport, NY

Date: Wed, 27 Dec 2000 
From: "Andrew H. Auld" o.com>
Subject: Ciopino - Stifado (was: Bringing up the rear on Christmas - longish)