Contributed by John Schmidt - BHS'55


1 Each #2 Can Peas, Green Beans, Lima Beans, and Corn (including juice)
1 Large Can Chopped or Stewed Tomatoes with Juice
1 Large Can Tomato Juice
1 Can Corned Beef broken up into pieces
1/2 Head Cabbage (diced into 1 1/2 x 1/2 inch pieces)
2 Large Onions (diced as with cabbage)
3 Large Carrots (sliced round 1/16th inch thick)
3-4 Medium Sized Potatoes, cubed (dice sized)
Salt, Pepper, and Hot Sauce as desired
Approximately 30 (1 inch by 1 inch) Pieces of fresh Tuna. (unfortunately
most of us nowadays can't get good fresh tuna so I have often used
freshwater bass or some other solid meat fish)


In a LARGE pot with tight fitting lid, add all above items except for the fish. A little extra water may have to be added to cover ingredients.   Bring to a boil, being careful not to burn as the juice (tomato) is very rich.   Once at a boil, reduce heat and cover, stirring often until the carrots are tender.   Next, add the fish and continue to cook for another 20 minutes or so over medium heat.

This is really a hearty fish stew and great during the winter months.  Friends I've served it to here in ARAB, ALABAMA rave about it as much as my dad's friends did while fishing off the Perlas Islands.  ENJOY.

April 22, 1999
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