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 ...
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