Recipe: Creole fish stew
Flavours of New Orleans' French Quarter meld in this warming stew of vegetables and fish
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4 |
600gm red snapper or tuna
2 cups chopped carrots, sweet potatoes, onions pieces, broccoli -– any of your favourite vegetables
2-3 tbsp oil
2 small onions, finely chopped
1-inch ginger, peeled and grated
2 cloves garlic, crushed
Salt, pepper
3 tbsp tomato puree
1 tbsp soy sauce
2-4 chopped chillies (or less if preferred)
A pinch of sugar
1. Mash the garlic to a paste with a little salt. Wash and dry the tuna or snapper.
2. Sprinkle a little salt over the fish and leave for 5 minutes.
3. In the meantime, heat the oil. Fry the fish in the oil for a minute and turn over to brown on the other side and then take out and set aside.
4. Stir-fry the onions, garlic and ginger. Add the chopped vegetables and half cook, then add fish and stir-fry until well browned.
5. Add chopped vegetables and all the remaining ingredients – the tomato puree, soy sauce, chillies and sugar.
6. Season with salt and pepper. Cook until the sauce is thickened and a very rich red colour.
Image courtesy: Shutterstock
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