Hi Mums! Our recipe of the week is Light Fish Stew. This dish is also called Imoyo in Lagos. It is delicious, different and easy to prepare. The flavor of the caramelized onions and the pre-cooked tomato, pepper and onion mix makes so much difference to the taste of this stew. You can pair this with Okro and swallow for Sunday brunch or rice for Lunch. See recipe below.
- Fresh fish (4-6 chunks)
- Whole medium size Onion
- 8 pieces Scotch Bonnet Pepper (adjust based on your taste)
- 3 pieces fresh Tomato
- Seasoning cubes to taste
- Curry leaves or Partmonger
- 1/2 teaspoon dry pepper (to season the fish)
- 2 cooking spoon of palm oil
- Salt to taste
1. Clean, wash and season the fish with salt. Add a little chopped onion, dry pepper and a little seasoning and allow to marinade for about 15 minutes then steam on low heat till the surface of the fish looks cooked. Turn off the heat
2. Boil the pepper, tomato and half onion until all the vegetables are soft. Initially, allow the vegetable to stem in it’s juice, if it’s not soft, then add a little water till all the vegetables are soft. Allow to cool then blend. This method gives a nice smooth and soft taste to the vegetables.
3. Heat up the oil till it starts to smoke then fry the onions till it is caramelized. This way, you get a nice tasty stew.
4. Add the Tomato/Pepper mix and fry. Add the seasoning and salt. then, cook till your’e satisfied with how the stew turns out.
5 . Pour in the fish stock and the fish. Add a little water to the stew to bring the consistency to light and boil the fish until it is cooked right through. Kitchen tip: To prevent the fish from breaking up. shake he pot instead of stirring with a spoon.
6. Taste and season to taste. Voila! the stew is ready.
Watch tutorial video here
Source: 1Q food platter