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Recipe: Creole Halibut Stew (1980's)

Main Dishes - Fish, Shellfish
CREOLE HALIBUT STEW

2 onions, minced
1 green bell pepper, minced
6 celery ribs, minced
4 tablespoons butter
1 (14 1/2 ounce) can tomatoes, canned, chopped
2 cans (6 ounces each) tomato paste
3/4 cup water
1/4 lemon, thinly sliced
1 clove garlic, minced
1 tablespoon salt
2 pounds halibut, cut in 1-inch cubes
Hot cooked rice (for serving)

Saute onions, green pepper and celery in butter. Add tomatoes, tomato paste, 3/4 cup water, lemon slices, garlic and salt. Cook very slowly for 2 hours.

Add fish and cook without stirring for 20 minutes.

Pour stew over cooked rice in deep bowls.

Makes 4 servings
Source: Alaskan Halibut Recipes by Cecilia Nibeck, 1989
MsgID: 018564
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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