ezRecipe-Zee: Cooking Recipe: How to make African Fish Stew

African Fish Stew

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	November 20, 2008
Calories:
Serves:	9
Prep. Time:	0:00
Category:	Seafood / Shellfish, Soups / Stews, Copy Cat / Restaurant

Ingredients:

2     pounds        tilefish steaks (boneless)
6     cups          water
1/4   cup           instant minced onion
2     teaspoons     minced garlic
3                   green (unripened) bananas
4     teaspoons     salt
1/4   cup           vegetable oil
2 1/4 cups          chopped tomatoes
3     tablespoons   parsley flakes
1                   bay leaf
1/2   teaspoon      ground red pepper
1/4   cup           quick-cooking tapioca
1/4   cup           dry bread crumbs
5     cups          white potatoes in 1" chunks
5     cups          sweet potatoes in 1/2" chunks
4     cups          shredded green cabbage

Directions: one line for each direction. When saved the lines will be numbered.

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.

Notes:
Recipe from National Fisheries Institute

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* New York Seafood Council at http://www.nyseafood.org