Fish Stew Hawaii

  • Yield: 3 to 4 servings


1/4pound bacon, cut into small pieces
1large onion, chopped
1-- green pepper, chopped
1 1/4pounds fish fillets (flounder or cod)
1/2cup flour
1tablespoon dry sherry
1-- (15-ounce) can tomatoes
1-- bay leaf
2teaspoons sugar
1/2teaspoon salt
-- Chopped parsley (garnish)


  1. Fry cut-up bacon over moderate heat in large pan.  After 4 minutes, add onion and green pepper; fry 4 minutes more.  Cut fish into 1-inch cubes and gently toss in bag with flour.  Add fish to vegetables and fry 3-4 minutes.  Add sherry, tomatoes, bay leaf, salt and sugar.  Simmer 10 minutes.  Sprinkle with parsley before serving.  Serve with rice.

Recipe reprinted with permission from The Saturday Club’s Philadelphia Main Line Classics (The Saturday Club, Wayne, Pennsylvania, 1982).