It is the beginning of October, and the Fall season is already radiating on us!!! This is the season I always look forward to curling up myself in a warm blanket in the living room, feasting on warm yummy foods while watching my favourite TV programmes. And here is this colourful fish stew that I garnished with some fresh green amaranthus leaves. This stew really tickled my fancy while I was enjoying it with some warm boiled white rice. Meanwhile, just so you know that I plucked these green amaranthus leaves from a friend's garden whom my family paid a surprise visit last weekend. There is this adage that states thus "Picture speak louder than voice". You probably would concur with me right away that this fish stew never disappointed me and I can assure you that it will never disappoint you once you adhere to the recipe I'm about to share with you.
One thing I dislike whenever I'm cooking fresh or frozen fish dishes is to see the fish break up into pieces in the pot. Yes, I dislike it even though I don't mind picking up the pieces and popping them into my mouth at will. The only thing is that I don't like the appearance it renders on the food outlook and as such, I have decided to stick to a specific pattern whenever I'm cooking fish. One would quickly suggest to pop the fishes in the oven or fry them up first before adding them in the pot. Well, these are good practices but I'm always fanatical about using fish broth in my cooking. To be on the safe side, what I usually do is to first marinate the fishes (optional), then add them in a pot with enough hot water to cover up the fishes. This is totally dependent on the quantity of food you are cooking though. But because I wanted this fish stew to be thick enough, I used very minimal quantity of water to pre-boil the fishes after which I then scooped them into an oven pan that landed them in a pre-heated oven. I allowed the fishes to gently roast because I don't want them to be overly hard.
But bear in mind that while the fishes were roasting in the oven, I was busy cooking the white rice as well as frying up the stew. By so doing, the stew was ready to accept the roasted fishes the moment they were ready....lol
Let me quickly emphasize that my favourite for cooking stews is the long sweet pepper. There are more than a million reasons why I prefer the long sweet peppers but most importantly, I love the colourful appearance it renders on dishes especially stews. Instead of using fresh tomatoes as the main stew component, this stew took it off to the peak level with the red long sweet pepper I have just mentioned. To reiterate, instead of using tomatoes for stews, I prefer using the red long sweet pepper. Believe me, you can never go wrong on this distinctive sweet pepper! Yes, It doesn't disappoint at all. For this particular recipe, I used some frozen red long sweet peppers I stored in the freezer. With the help of my mini chopper, I was able to chop them up into tiny bits before frying them up. Alternatively, you can use a blender to blend the sweet peppers.
So, are you looking for a classic stew recipe? If yes, then I’ve got the perfect recipe for you. This fish stew is just what you can surprise your family or friends with and they will always request for more. The recipe is pretty simple and the final outcome is so colourful, nutritious and delicious. Unique enough to pair up with any main meal of your choice but preferably with boiled rice. The stew can also pair brilliantly with cooked spaghetti, macaroni, noodles, beans, any grain or leguminous dishes. You sure can trust me on this that this fish stew fits the bill perfectly. I promise that it is so delectable. I served my household this fish stew with rice for lunch and they enjoyed every bit of it. I have cooked this stew a couple of times now and I think is just so nice. But pardon me that I am only sharing the recipe now
. To cut the long story short, this fish stew with cooked white rice is an amazing lunch treat for a cool fall afternoon.
One thing I dislike whenever I'm cooking fresh or frozen fish dishes is to see the fish break up into pieces in the pot. Yes, I dislike it even though I don't mind picking up the pieces and popping them into my mouth at will. The only thing is that I don't like the appearance it renders on the food outlook and as such, I have decided to stick to a specific pattern whenever I'm cooking fish. One would quickly suggest to pop the fishes in the oven or fry them up first before adding them in the pot. Well, these are good practices but I'm always fanatical about using fish broth in my cooking. To be on the safe side, what I usually do is to first marinate the fishes (optional), then add them in a pot with enough hot water to cover up the fishes. This is totally dependent on the quantity of food you are cooking though. But because I wanted this fish stew to be thick enough, I used very minimal quantity of water to pre-boil the fishes after which I then scooped them into an oven pan that landed them in a pre-heated oven. I allowed the fishes to gently roast because I don't want them to be overly hard.
But bear in mind that while the fishes were roasting in the oven, I was busy cooking the white rice as well as frying up the stew. By so doing, the stew was ready to accept the roasted fishes the moment they were ready....lolLet me quickly emphasize that my favourite for cooking stews is the long sweet pepper. There are more than a million reasons why I prefer the long sweet peppers but most importantly, I love the colourful appearance it renders on dishes especially stews. Instead of using fresh tomatoes as the main stew component, this stew took it off to the peak level with the red long sweet pepper I have just mentioned. To reiterate, instead of using tomatoes for stews, I prefer using the red long sweet pepper. Believe me, you can never go wrong on this distinctive sweet pepper! Yes, It doesn't disappoint at all. For this particular recipe, I used some frozen red long sweet peppers I stored in the freezer. With the help of my mini chopper, I was able to chop them up into tiny bits before frying them up. Alternatively, you can use a blender to blend the sweet peppers.
So, are you looking for a classic stew recipe? If yes, then I’ve got the perfect recipe for you. This fish stew is just what you can surprise your family or friends with and they will always request for more. The recipe is pretty simple and the final outcome is so colourful, nutritious and delicious. Unique enough to pair up with any main meal of your choice but preferably with boiled rice. The stew can also pair brilliantly with cooked spaghetti, macaroni, noodles, beans, any grain or leguminous dishes. You sure can trust me on this that this fish stew fits the bill perfectly. I promise that it is so delectable. I served my household this fish stew with rice for lunch and they enjoyed every bit of it. I have cooked this stew a couple of times now and I think is just so nice. But pardon me that I am only sharing the recipe now . To cut the long story short, this fish stew with cooked white rice is an amazing lunch treat for a cool fall afternoon.
Ingredients:
- 1 ginger
- 200ml water
- 2 sea bass fish
- ½ teaspoon salt
- 2 chicken stock cubes
- 1 scotch bonnet pepper
- ½ teaspoon curry powder
- 2 small onions (chopped)
- 10 red long sweet pepper
- 3 tablespoons vegetable oil
- 6 green amaranthus leaves (cut)
Instructions:
- Cut and wash the sea bass fish in a clean water then add in a clean pot.
- Add the ginger, a stock cube, half of the onions and some salt then stir and allow to marinate for 30 minutes.
- Add the 200ml water in the marinated fish and simmer for 5 minutes (B - Do not stir so that the fishes don't break into pieces).
- Scoop out the fish into an oiled oven pan and then place in a preheated oven of 150 to 200°C.
- Roast for 15 mins or until the fishes are golden brown in appearance then bring out from oven.
- While the fishes are roasting, slightly heat up the oil in a saucepan.
- Sauté the remaining onions, blend the red long sweet peppers and the scotch bonnet pepper then add in the saucepan. Do not stir to avoid getting burnt.
- Allow to fry until any excess juice from the sweet peppers have slightly dried up.
- Pour the fish broth into the stew, add the remaining stock cube, curry powder and salt then stir.
- Add the roasted fish immediately and gently stir.
- Bring down the fish stew from the heat then top it up with the sliced green amaranthus leaves.
- Serve with white boiled rice or as desired.
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