Fish Stew - serves 6

1/4 cup fresh lemon juice
1 1/2 pounds fish fillets, at least 3/4-inch thick, skinned, boned and cut into 2-inch squares
1 cup chopped tomatoes
8 green onions with tops, thinly sliced
3 cloves garlic, minced
1/2 tbsp minced fresh ginger or 1/2 tsp ground ginger
1 1/2 cups water 1/4 cup ketchup
1/2 cup chopped fresh parsley

Sprinkle lemon juice over fish, mix well and set aside.
In a 2 1/2 to 3-quuart saucepan over medium-high heat, cook green onions 1 minute, or until wilted. Add tomatoes and cook an additional 2 to 3minutes, or until tomatoes are almost reduced to a pulp. Add garlic, ginger, water, ketchup, and parsley. Reduce heat, cover pan and allow to simmer 10 minutes.
Add fish and continue to simmer, covered, another 10 to 15 minutes, or until fish is almost cooked. Remove cover and simmer another 4 to 5 minutes to thicken sauce. Serve it with a loaf of crusty bread or a bed of hot rice. Serve hot.