Turbot Stew

4 small turbots, cleaned and skinned

1 teaspoon of garlic

1 bay leaf

1 bird pepper, seeded and chopped.

4 whole potatoes, peeled and cut into ½ inch chunks

3 sprigs of fresh thyme

1 tablespoon of parsley, coarsely chopped

2 limes, juice only

1 quart fish stock or water

salt and pepper to taste

Wash fish in cold water and cut them in half and place into a suitable pot. Add all the ingredients to the pot and cover with the stock or water.

Let fish stew come to a boil, skim and let simmer for 40 minutes. Correct the seasoning with salt and pepper.

Paw-Paw Casserole

2medium green pawpaws, sliced

1 cup of grated cheddar cheese

2 whole ripe tomatoes cut into chunks

1 glove of garlic

1 tablespoon of butter

½ cup dried breadcrumbs

salt and pepper to taste

Peel pawpaw, cut in half and remove the seeds. Place in a suitable pot and cover with water.

Add some salt, and cook until tender. In a frying pan, add the butter and sauté the onion and garlic until soft.

Then add the tomatoes. Drain pawpaw and mix in with onion mixture. Check on seasoning then place mixture in a greased casserole dish.

Spring the top with the grated cheese then the breadcrumbs. Bake in a moderate oven for 30 minutes.