This delicious fresh fish stew is easy to prepare and always a hit. It's lovely on white steamed rice or with some swallow if combined with okra or vegetable sauce.
*when cooking fish stew or soup, I always go for a wide pan... because this prevents the fish from shredding into pieces when stirring. I upped to fry my own fish, so feel free to leave your's fried or unfried... You will still end up with a tasty pot of stew!!!
INGREDIENTS
1teaspoon garlic powder
1 teaspoon ginger
1tablespoon chicken stock cube/powder
For stew
Red bell peppers (tatashe)
Fresh tomatoes or canned plum, tomatoes
Onions
Scotch Bonnet (ata rodo)
170ml vegetable oil
1/2 teaspoon curry powder
1/2 teaspoon thyme
11/2 tablespoon stock
*I typically avoiding stating quantity because some people would prefer it spicier or milder, some want to use very little or no oil...what is pictured can serve as a guide. Feel free to adjust to personal preference.
*Always start by seasoning your fish with some stock cubes and spices... then leave to marinate for at least an hour, bear in mind, the longer the better.
Fry and set your fish aside.
Blend the peppers, tomatoes, rodo (scotch bonnet) and onions very smooth, then pour in your wide/big pan.
Immediately add in the vegetable oil, stock cube, thyme and curry... stir together, cover then allow to cook for 10-15mins. You want the raw tomato taste to get boiled off.
Now add in the fish, salt, seasoning cube and taste. Allow the stew to simmer for another 5-10mins, stir carefully and its ready.
Stew is ready to be paired with okro, rice, ewedu or eaten with BREAD....
Thanks ma. But wat abt the normal frying procedure? Place oil in pan to heat up and then the tomatoes puree... Please I want to learn
ReplyDeleteHi, you can prepare yours which every way suits you... I sometimes prefer to steam before frying.. That sort of intensify the flavour.. Which ever way u choose its gone
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