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Potato Fish Stew

3/4 c. olive oil
6 lg. onions, sliced
6 lg. peeled tomatoes or canned equivalent
1 bunch parsley, chopped
Salt and pepper
3 lbs. different sm. Fish and shell fish (such as flounder, bass, perch, whiting, shrimps, clams, etc.)
6 med. potatoes, sliced
Toast


Pour oil into a casserole or Dutch oven over low heat. When hot, add onions. When these are soft, add tomatoes, parsley, and salt and pepper. Let simmer for about 15 minutes. Put in a layer of sliced fish, boned and skinned if preferred, then potatoes and remaining fish. When fish and potatoes are cooked through, serve at once from the same casserole over slices of toasted bread.


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