"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fish and Okra Stew Recipe

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This recipe for Fish and Okra Stew, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue DiMiceli
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces frozen or fresh okra (cut into 1/2-inch slices)
Dash salt
3 cups washed fresh spinach, chopped coarsely
1/8 teaspoon ground black pepper
1 small (or 1/2 large) Bay leaf
1 teaspoon dried thyme leaves
1/2 teaspoon chili powder or cayenne pepper
2 8-ounce boneless fish fillets (use frozen Turbot or other firm white fish)
1 cup cooked rice

Directions:
Directions:
Cook the okra in salted boiling water or according to package directions if frozen
Set to medium heat and add spinach, bay leaf and seasoning and continue cooking for 10 minutes
Gently stir in the fish fillets and simmer until the fish loses it translucence
Serve over 1/2 cup of rice

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20-25 minutes
Personal Notes:
Personal Notes:
This is a great non-fat way to enjoy okra and fish with some nice hints of the flavor of gumbo.

 

 

 

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