All-Fish-Seafood-Recipes.com

Serves/Makes: 4 - 6

Ingredients:

• 1 pound orange roughy fillet, cut in chunks
• 1 large onion, chopped
• 2 green peppers, chopped
• 1 cup bouillon + 1 extra teaspoon bouillon granules
• 8 parsnips, sliced
• 1 (28 ounces) can Italian style (plum) tomatoes
• 1/2 teaspoon cayenne pepper, or to taste
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 pound fresh green beans, sliced, or 1 cup frozen green beans
• Cooked whole grains (optional)

How to cook:

• Cook the onion and green peppers in the bouillon for 5 minutes to softern.
• Add the parsnips, tomatoes and spices and cook 10-15 minutes or until the parsnips are just tender.
• Add the green beans and simmer 5 minutes add the fish chunks and simmer 5 minutes more, or until the fish is firm and no longer translucent, and the green beans are crisp-tender.
• Serve over whole grains.

Hint:

Don't be afraid to substitute tilapia, flounder, or any other firm white fish for orange roughy.

This recipe for African Seafood Stew (Kejenou) serves/makes: 4 - 6

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Main Ingredient: Orange Roughy
Preparation Method: Poached/Simmered
Cuisine: African