Ingredients:
- 3 lg. potatoes, cubed
- 1 lg. onion, chopped
- 1 (16 oz.) can tomatoes, squeezed
- 1/2 green pepper, diced
- 3 lg. stems celery, cut in 1/2 inch pieces
- 2 tbsp. lemon juice
- 1 or 2 cloves garlic, pressed or chopped
- 2 tbsp. Worcestershire sauce
- 2 lbs. fish, cubed
- 2 tsp. salt
- 1/2 tsp. red pepper flakes
- 1 tbsp. sugar
- 1/4 tsp. black pepper; or all of the foregoing to taste
Instructions:
Cook potatoes, drain and save water. Set aside. Saute onions in 3 tablespoons oil until clear. Add next 6 ingredients
and seasonings; simmer until celery is almost tender. The above can be prepared ahead. 1/2 hour before serving,
heat the tomato mixture, add the potatoes. Bring to a slow boil; add fish, stir to mix and simmer until fish is done,
about 4 to 5 minutes. Do not overstir. Northern or walleye are best to use as they retain firmness. St. Louis, MO
