1. In a 6-quart dutch oven, heat oil or margarine. Saute onions, green pepper,salt, and cayenne pepper until lightly browned. 2. Add tomato paste and 3 cans of water. Blend smooth. 3. Lay 8 pieces of fish at bottom of pan. Cover with 8 wedges of cabbage, 2 inches wide. Top with 8 halves sweet potato. 4. Cover tightly and simmer for one hour over low heat until vegetables and fish are done. 5. Add pimientos and cook 2 minutes longer. 6. In a large soup plate, arrange 1 cup rice as a bed. Place 1 fish portion in the center. Arrange around the fish, one cabbage wedge, one sweet potato half, one whole pimiento, and one hot pepper from the jar. Repeat until 8 soup plates are filled. ---------------------------------------------------------------------------
Nutrition
Ingredients
