YIELD: 6 to 8 servings 1 (2 lb.) red fish, washed and cleaned (firm white fish, i.e. tilapia or bass can be used) 2 Tbsps. each fresh chopped parsley and thyme 1 Tbsp. fresh garlic ½ tsp. salt ¼ tsp. freshly ground black pepper ¼ cup palm oil or peanut oil 4 cups coarsely chopped onions ¼ cup tomato paste 4 cups vegetable broth 2 cups coarsely chopped carrots 1 (3 lb.) cabbage, cut into quarters 1. Using a sharp knife, cut ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.