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Fish Stew with Vegetables

This may be the predecessor of Louisiana's gumbos. The okra acts as a thickening agent.


  • 1 (15 ounce) can tomato sauce
  • 4 cups water
  • 1 cup uncooked regular rice
  • 3 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 tablespoon salt
  • 1/2 teaspoon ground red pepper
  • 1 (10 ounce) package frozen okra pods
  • 1 (10 ounce) package frozen green beans
  • 3 cups sliced cabbage
  • 1 1/2 pounds catfish, perch, bass fillets, cut into serving pieces


  1. Heat tomato sauce, water, rice, carrots, onion, salt and red pepper in Dutch oven to boiling; reduce heat. Cover and cook for 10 minutes.
  2. Rinse okra and green beans under running cold water to separate; drain.
  3. Cut okra lengthwise into halves.
  4. Add okra, green beans, cabbage and fish to Dutch oven. Heat to boiling; reduce heat. Cover and cook until fish flakes easily with fork and vegetables are tender — 10 to 12 minutes.

Yield: 8 servings

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