Tuesday, March 11, 2008

South American Fish Stew

One of our Chit-Chat readers Nathalie Herling of Richmond, Virginia submitted this recipe which was inspired by Columbian Fish Stew. It's a perfect Friday meal for those observing Lent or anyone else who just likes fish! Check out her blog at www.creativeclaycooking.com for other Clay Pot Cooking recipes.

3 tsp Olive Oil
3 Garlic Cloves sliced
1 each White & Red Onions - Chopped
1 Green, Red or Yellow Pepper - Chopped w/Seeds Removed
2 Tomatoes -
Peeled & Chopped
1 Hot Pepper Any Variety - Chopped
2 Sweet Potatoes -
Peeled & Cubed
1/3 lb Okra - Tops Removed and Quartered Lengthwise
3 cps of Vegetable or Fish Stock
1 tbls Cumin
1 Green Plantains - Sliced
1/2 lb of Medium Shrimp - Cleaned and Deveined
1 lb White Boneless Fish
1 cp Cilantro Leaves
Lime Juice
Salt & Pepper

Roast the garlic in olive oil until slightly brown. Add onions and sauté until transparent. Add chopped peppers and sauté around 3 min. Add chopped tomato, hot pepper and okra to mixture.

Add 3 tbls of fresh cilantro and 1 tsp of cumin into the stew mixture. Cook for about 5 to 7 min. Add the stock to the stew, turn heat to simmer and stir for about 10 min. Add potatoes and cook for another 15 min. Add plantains. Cut fish into bite size pieces add most of the remaining cilantro and the juice of one lime.

Add shrimp and serve as soon as the shrimp is cooked. Usually 4 to 5 min. Serve garnished with cilantro and lime. Cooks and looks perfect in a La Chamba Fish Stew Pot.

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