Mariner’s Stew

Rate this recipe

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups canned tomatoes
  • 1 tablespoon all-purpose flour
  • cups onion rings
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped parsley
  • teaspoon dried oregano
  • ¼ teaspoon dry mustard
  • ¼ teaspoon whole allspice
  • 1 small piece of gingerroot
  • 2 pounds codfish steak, diced
  • 2 tablespoons butter
  • 2 eggs, lightly beaten
  • 2 tablespoons lime or lemon juice


  1. 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.

  2. Add the fish and cook for five to ten minutes, until flaky. Remove from the heat and discard spice bag. Stir in the beaten eggs and lime or lemon juice. Return to heat and cook for two or three minutes, until slightly thickened. Serve hot.

Part of