5 red snapper fillets
1 medium onion, chopped
2 green onions, chopped
1 large carrot, cut into 1/4 inch rounds
2 potatoes, peeled and cubed
1/2 cup dry mushroom soup mix
2 (10 ounce) cans tomato paste
2 tablespoons olive oil
1 tablespoon seasoned bread crumbs
salt to taste
Boil fillets overnight in water to cover. Remove fillets from water, and cool in refrigerator for 30 minutes.
In a large skillet or skillet, brown the onion and chopped green onions on all sides.
In a medium bowl, mix the carrot, potatoes, tomato paste, olive oil, soup mix, tomato paste, olive oil, seasoned bread crumbs, salt, and pepper. Transfer to a large bowl, and stir together until well combined. Serve on a plate or platter.