The significant test while getting ready Nigerian Fish Stew is that the fish disseminates in the stew. In this formula, I will demonstrate to set up this stew and the fish will at present be in place.
Like the Beef and Chicken Stew, the Nigerian Fish Stew can be set up in extensive amounts and put away in the cooler for up to a month. This stew runs well with:
- Boiled Rice
- Boiled/Fried Plantains
- Boiled Beans (plain)
- Boiled/Fried Yam
- Boiled/Fried Potatoes
- White Agidi
- Plain Boiled Beans
- White Bread
You can see that this stew goes well with virtually every major staple food so you should always have it in your freezer.
800 mls Tomato Stew
1 big Mackerel (a.k.a. Titus in Nigeria)
2 teaspoons thyme
2 medium onions
1 big stock cube or boullion cube
1 habanero pepper (Atarodo, Ose Oyibo, Atarugu)
Salt (to taste)
Tomato Stew is new puree tomato and the tinned tomato glue that has been bubbled and broiled in vegetable oil to expel all hints of water and the sharp taste of tomatoes. It is the base stew for all Nigerian Red Stews and Jollof Rice formulas. This isn’t crude tomato puree.
Mackerel (otherwise called Titus in Nigeria) is the most well known fish for setting up the Nigerian Fish Stew yet don’t hesitate to utilize any fish of your decision. Some fish are too delicate when cooked and will disseminate in the stew as a result of all that mixing. It isn’t fitting to utilize such fish.
I incline toward red onions for the Nigerian Fish Stew however your can utilize white or yellow onions in the event that they are the main ones you have. Stock 3D squares are the flavoring 3D shapes we add to our cooking.
The amounts for the seasonings are for direction just so include the thyme, pepper and salt to your taste.
- Set up the tomato stew by following the means at: How to Prepare Tomato Stew
- Cut the fish into 1 inch thick cuts and evacuate the digestive system. It is fitting to cut the fish while it is still somewhat solidified. This encourages you get impeccable straight cuts and shields the fish from deteriorating.
- Sprinkle some salt on the fish, rub the salt into the fish cuts with your hands and put aside.
- Cut one of the onions and dice the other one.
- Pound or mix the habanero pepper (atarodo, ose oyibo, atarugu).
- Place the diced onions, smashed stock blocks and thyme in a perfect pot.
- Pour a little measure of water and heat to the point of boiling.
- Add the fish and leave to bubble for 2 minutes. Turn the fish on the opposite side and permit to bubble for an additional 2 minutes at that point take them out from the fish stock.
We can broil the fish straight away without doing this yet we have to heat up the fish for the accompanying reasons:
For a delectable stew, we require some fish stock (angle water lol) from the fish. The flavoring we add to the fish goes into the fish to improve it taste while the juice from the fish goes into the encompassing water to give it some decent taste that will make the stew delightful.
This bubbling procedure toughens the fish along these lines keeping it from breaking down in the stew.
Put the fish stock aside.
Shallow-sear the fish in a little amount of vegetable oil till brilliant. The contrast between profound singing and shallow-browning is that in shallow broiling, you utilize less measure of oil and the fish isn’t inundated in the oil. Them two are incredible however I simply think there is no compelling reason to utilize all that oil in browning particularly when I can accomplish a similar thing with shallow singing. Likewise, I don’t care for my fish very dry as that is the thing that we regularly go for with profound broiling.
Put the fish aside and set the pot with the fish stock back on this stove (medium warmth).
When it bubbles once more, include the tomato stew and habanero pepper.
Add some water to convey the stew to the consistency you like for your stews. A few people like their stew watery, some like it conc and some like it some place in the center.
Include salt, mix and cover the pot and leave to stew (bubble) till you see some oil buoy to the surface of the stew. This is the oil from broiling the Tomato Stew, no additional oil is added to Fish Stew. While holding up to see the oil, blend the stew at interims so it doesn’t consume.
When you see the oil at the best, include the browned fish.
Blend, cover and once it bubbles once more, the stew is prepared!
Utilize the Fried Fish Stew to eat Boiled Rice, Fried Plantain, Boiled Plantain, Fried Yam, Boiled Yam and Agidi, plain bubbled beans, bubbled potatoes or serve it with Egusi Soup.