Mariner’s Stew

In a large skillet break up the tomatoes with a fork. Add the flour and stir until all the lumps disappear. Add the onion rings, salt, pepper, parsley, orégano and mustard. Tie the allspice and gingerroot in a cheesecloth bag and add to the skillet. Cook, covered, for fifteen minutes.

Add the fish and cook for five to ten minutes, until flaky. Remove f