African Fish Stew

Directions

1. In custard c. combine 1/3 c. water, onion and garlic; set aside to soften (about 10 min). Cut ends from bananas; using a sharp knife cut down "seams". Place bananas in a bowl of hot water; set aside for 10 min for easier peeling.
2. Peel bananas; cut into 1/4-inch thick slices (makes about 3 c.); place in a medium bowl. Add in 1 tsp. salt and sufficient water to cover; set aside for 10 to 15 min.
3. In a large saucepan heat oil till warm. Add in onion mix; cook till crisp tender, 3 to 4 min. Add in tomatoes, 2 Tbsp. of parsley, bay leaf, red pepper and remaining three tsp. of salt; cook, stirring frequently till tomatoes are softened, about 4 min. Add in 6 c. water; heat stew till just below boiling.
4. In a small bowl combine till smooth, tapioca and 1/2 c. water. Add in tapioca mix and bread crumbs, stirring constantly. Add in white and sweet potatoes, cabbage and liquid removed bananas; simmer, uncovered, till vegetables are almost tender, about 35 min.
5. Add in fish; cook till hard, about 5 min. Remove bay leaf; sprinkle topping of 1 tsp. parsley.
6. This recipe yields 9 two-c. servings.
7. Substitutions: Salmon, shark, halibut, haddock or possibly swordfish.