Fish Stew Hawaii

  • Yield 3 to 4 servings

A hearty and satisfying entree.


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




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