Sailor’s Stew

Our customer Karen got this recipe years ago from a friend who worked on a west coast ship doing oceanography research. It was a recipe from the ship's cook.

Ingredients:

4 Tablespoon butter divided
1 large sliced onion
1 Tablespoon flour
1 9oz can tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley
1/2 teaspoon savory
1/4 teaspoon dry mustard
1/4 teaspoon ginger
1 lb fish
2 eggs
2 Tablespoons lemon juice

Instructions:

Melt butter in large saucepan. Add onion and cook, stirring until golden. Sprinkle in flour and stir. Remove from heat. Add tomatoes, salt, pepper, parsley, savory, mustard, and ginger. Return to heat. Cover and simmer 15 minutes, stirring occasionally. Cut fish into chunks. Add to sauce. Cover and simmer 10 minutes. Beat eggs. Add a little hot liquid to eggs. Stir back into saucepan. Cook, stirring gently until thickened. Stir in remaining butter and lemon juice. Serve immediately.