Senegal Seafood Stew

Ingredients

 * 1 teaspoon salt
 * 2 green unripe bananas, sliced (in 1/2-inch rounds)
 * 4 cups chopped onions
 * 2 cloves minced garlic
 * 2 tablespoons Vegetable Broth
 * 1/2 teaspoon cayenne pepper
 * 1/4 teaspoon summer savory, (or thyme)
 * 2 potatoes, chopped
 * 2 sweet potatoes, peeled, chopped
 * 2 cups chopped cabbage
 * 1 cup chopped fresh parsley
 * 3 cups canned tomatoes, chopped with juice
 * 3 cups Vegetable Broth, (or water)
 * 1 pound fresh, shelled, deveined shrimp
 * 1 pound orange roughy, cut up in pieces

Directions

 * 1) Dissolve salt in enough water to cover sliced bananas. Soak for about 15 minutes, then drain them and set aside
 * 2) Meanwhile, saute onions and garlic in 2 Tbls until onions are just translucent. Stir in cayenne and summer savory and saute a few minutes more. Add potatoes, sweet potatoes, cabbage, parsley, tomatoes and broth.
 * 3) Bring the stew to a simmer and cook for 15 minutes. Add the bananas, shrimp and fish (if cooked shrimp was all you could find, add them in last 5 minutes). Simmer gently for 10 minutes or until fish is opaque and shrimp are pink. Add more water if stew is too thick. Add salt to taste.
 * 4) Serve over steaming rice. Garnish with wedges of lemon or lime.