Instructions: In custard cup combine 1/3 cup water, onion and garlic; set aside to soften (about 10 minutes). Cut ends from bananas; using a sharp knife cut down "seams". Place bananas in a bowl of warm water; set aside for 10 minutes for easier peeling.

Peel bananas; cut into 1/4-inch thick slices (makes about 3 cups); place in a medium bowl. Add 1 teaspoon salt and enough water to cover; set aside for 10 to 15 minutes.

In a large saucepan heat oil until hot. Add onion mixture; cook until crisp tender, 3 to 4 minutes. Add tomatoes, 2 tablespoons of parsley, bay leaf, red pepper and remaining three teaspoons of salt; cook, stirring frequently until tomatoes are softened, about 4 minutes. Add 6 cups water; heat stew until just below boiling.

In a small bowl combine until smooth, tapioca and 1/2 cup water. Add tapioca mixture and bread crumbs, stirring constantly. Add white and sweet potatoes, cabbage and drained bananas; simmer, uncovered, until vegetables are almost tender, about 35 minutes.

Add fish; cook until firm, about 5 minutes. Remove bay leaf; sprinkle topping of 1 teaspoon parsley.

This recipe yields 9 two-cup servings.

Substitutions: Salmon, shark, halibut, haddock or swordfish.

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