Fish Stew From Zaire

• 8 lb. meaty fish (trout, bass, blues)
• 2 Tbsp. oil (olive or peanut)
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 large tomato, chopped
• hot sauce to taste
• salt to taste
• 4 lb. corned beef
• 1 bay leaf
• 8 peppercorns
• 1 clove garlic
• 1 stalk celery, halved
• 5 medium carrots, 2 cut in half and 3 cut into 2-inch lengths
• 5 medium boiling potatoes, peeled and quartered
• 2 small white turnips, peeled and quartered
• 2 small onions, cut into wedges
• 1/2 medium head cabbage, cut into 8 wedges
• 2 small beets, peeled and quartered
• 1/4 c. chopped parsley

1. Place the corned beef in a large soup pot or stockpot with enough water to cover completely.
2. Bring to a boil over high heat. As soon as the water boils, pour it off and add fresh water to cover the corned beef.
3. Add the bay leaf, peppercorns, garlic, celery and the halved carrots.
4. Bring the water back to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to medium-low, cover and simmer, skim as necessary, until the meat is tender but still firm, about 2 1/2 hours.

fish, oil, onion, bell pepper, tomato, hot sauce, salt, corned beef, bay leaf, peppercorns, clove garlic, celery, carrots, boiling potatoes, white turnips, onions, head cabbage, beets, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1081232 (may not work)