Boiled Fish and Fungee

By Sue, 27 October, 2024
Ingredients

Saturdays at my house growing up were known for one thing - boiled fish and fungi.  Mom's (Uranie Blanchard) recipe was pretty darned good. 

Fish

  • 2 whole, medium-sized fish (cleaned and halved-per person)
  • 1 chopped onion, to be sauted in large pot before fish is cooked
  • ½ chopped green pepper, to be sauted in large pot before fish is cooked
  • 1 lg. Chicken bouillon cube, to be added to cooking fish in large pot
  • ½ tsp. Ground thyme, to be sauted in large pot before fish is cooked
  • 1 sm. Can tomato sauce, to be added to cooking fish in large pot
  • 2 tbsp. Cooking oil, used to saute vegetables
  • 2 lg. Limes, for seasoning pre-cooked fish, and adding to cooking fish in large pot
  • Garlic salt or Badia complete seasoning, for seasoning fish and added to cooking fish in large pot for taste

Fungee

  • 3 cups water
  • 1 cp fine corn meal
  • ½ tsp. Salt
  • 2 tblsp. Butter or margarine
Instructions

Fish

  1. Season fish with one lime, garlic salt or Badia complete seasoning.
  2. Place cooking oil in large pot. Add onions, green peppers, thyme. Saute.
  3. When vegetables are soft, add tomato sauce, fish, and water to cover fish (+ 1 inch).
  4. Add bouillon cube, salt and black pepper.
  5. Bring to a boil.
  6. Lower heat and add juice from 2nd lime. 
  7. Taste and add seasoning accordingly.
  8. Cook covered. about 30-40 minutes.
  9. Pour into large soup bowls with ample sauce for dipping fungee in.

Fungee

  1. In medium sized pot, heat water, salt and butter to just under a boil. 
  2. Gradually add corn meal while stirring with a wisk to avoid getting lumpy.
  3. While cooking, stir constantly until desired consistency is achieved.
  4. Pour into small bowls for cooling, top with more butter or margarine.
  5. Serve hot or cool.

 

Serves 4

Feel Free to add a little Hot Sauce if you so desire.

Category
Main Dish, Seafood