Twice As Nice
Sweet and Spice Triggerfish Stew
One can cream of chicken soup
1 can cream of onion soup
Two cans water
10 ozs. 2% milk
2 teaspoons soy sauce
4 oz Moore’s original marinade mix
4 to 6 oz seasoned rice vinegar
One large tablespoon dill weed
One large tablespoon garlic powder
One large tablespoon Italian seasoning
One small teaspoon curry powder
1 tbsp basil leaves ground up
One teaspoon ground cumin
1/2 teaspoon Rosemary
One teaspoon Thyme
One teaspoon Gourmet fish seasoning
One tablespoon crushed red pepper
6 ounces Ginger yum yum sauce
Premix above spices in 64 Oz. hot water
28 oz of petite diced tomatoes
10 ounces of orange juice
8 oz clover honey
2 medium-sized white onions chopped
4 beef bouillon cubes
12 oz Brown long grain rice
Note: potatoes can be used instead of rice
2 ounces roasted garlic bagel chips
6 celery stalks chopped
1 quarter cup parmesan Caesar croutons
3 tablespoons salt
Let all the above cook on high for three to three and a half hours in the Crock-Pot.
Add one and a half to 2 pound thawed, Triggerfish or your favorite white fish and cook for one additional hour in already heated Crock-Pot. (Yes, I caught them)!
I will post a comment tonight let you know how my guest liked it! 🙂
Comment I promised; I decided to go ahead and add the potatoes to the stew, even on top of the rice. This was a good move. My guest really did enjoy the Triggerfish stew. I did learn 2 things though.
Next time I will cut the Honey by 50%. It was a little too sweet, even though my guess said he liked it that way. I still think it would have been improved with a little less honey.
Also I let it cook another hour after my guest left and it even improved more as the potatoes got softer in the rice got thicker.
Let me know your experiences, if you try a version of this fish stew.bMay God bless you in a great way. Slam!