How to stew fish

Fish can be stewed in 2 ways; As fresh fish or as fried fish. Both are really excellent.

But I prefer fresh fish because I'll probabily eat out the fried fish before it can be stewed. And also the batter on the fry fish when soaked in the sauce, swells up like an extra skin.

Ingredients:

  • 2 lbs fish fillet
  • 2 large tomatoes (cut into 8 pieces each)
  • 4 clove garlic(chopped)
  • 1 large onion slice thin
  • 2 head scallion (chopped)
  • 1 stalk celery(chopped)
  • 3 sprigs tyme or 1/2 tps  dry
  • 1/2 stick margarine
  • 2 tbs paprika
  • 1 tin tomato paste or sauce
  • Salt to taste
  • 2 tbs oil
  • 1 lime
  • 1 tps sugar

Preperation:

Wash the fish with lime and set aside. Heat oil in a large pan and add all ingredients except the fish, tomatoes and 1/2 onion.

Stir fry for 5 minutes. Add 2 cups water and simmer on low heat until water evaporates.

Add fish and cover with sauce and 1/2 cup water. Cover for 2 minutes.

Add other 1/2 onion, 8 pieces of tomatoes and 3/4 cup water.

Cover and simmer for 2 minutes. Remove from heat and set aside for 5 minutes.

Great over Rice, Roti, Fufu or Bread

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