Senegal Seafood Stew

Ingredients

 * 1 teaspoon salt
 * 2 green unripe bananas, sliced (in ½-inch rounds)
 * 4 cups chopped onions
 * 2 cloves minced garlic
 * 2 tablespoons vegetable broth
 * ½ teaspoon cayenne pepper
 * ¼ 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.
 * 2) Soak for about 15 minutes, then drain them and set aside.
 * 3) Meanwhile, saute onions and garlic in 2 tbsp until onions are just translucent.
 * 4) Stir in cayenne and summer savory and sauté a few minutes more.
 * 5) Add potatoes, sweet potatoes, cabbage, parsley, tomatoes and broth.
 * 6) Bring the stew to a simmer and cook for 15 minutes.
 * 7) Add the bananas, shrimp and (if cooked shrimp was all you could find, add them in last 5 minutes).
 * 8) Simmer gently for 10 minutes or until is opaque and shrimp are pink.
 * 9) Add more water if stew is too thick.
 * 10) Add salt to taste.
 * 11) Serve over steaming rice.
 * 12) Garnish with wedges of lemon or lime.