1 stave salt
3 cups water
3 onions, diced and crushed
3 red bell peppers, diced
3 carrots, crisp and sliced
3 potatoes, cut into 1 inch cubes
26 ounces monkfish, chilled and diced
1 cup butter, melted
3 tablespoons all-purpose flour
3 tablespoons cold water
In a large saucepan, combine lard and salt with 3 cups water or broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened.
Meanwhile, in a 1-quart sauce container, combine onions, pepper, carrots and potatoes. Place butter or margarine, flour and cold water in a well-greased skillet and heat over medium heat until flour is browned. When potatoes and onions are tender stir in the beef and heat through, 5 to 7 minutes.