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Remove frozen fillet from freezer. Let stand at room temperature to thaw slightly. Meanwhile, in a 4 qt. soup kettle over medium heat, in hot salad oil, cook onion until tender. Stir in tomatoes with their liquid; also add remaining ingredients, except mixed vegetables. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
With a sharp knife, cut frozen fish into bite size chunks. Add fish and frozen mixed vegetables to tomato mixture. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily and vegetables are tender. Serve in soup bowls. If it seems too thick to your taste, add 1 cup chicken broth to tomato juice.
By Robin from Washington, Ia
Heat oil to 350 degrees F. Dredge fillets in flour and brown evenly on both sides. Remove and set aside. Saute chopped onion in same skillet until brown. Stir in tomato paste. Gradually add water till blended. Stir in spices and adjust to taste. Bring to a simmer and gently add fillets. Simmer for 10 minutes. Serve over rice.
By Robin from Washington, IA