Stock Fish Stew Recipe | How To Make Stock Fish Stew

stock fish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh or canned fish can be more accessible and less expensive.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is often cheaper.

crayfish

🥗Healthier: dried shrimp

💰Cheaper: fish sauce

Dried shrimp can enhance flavor while being more affordable.

scotch bonnet peppers

🥗Healthier: jalapeño

💰Cheaper: bell peppers

Jalapeños provide heat with less intensity, while bell peppers are milder and easier to find.

Soak stock fish in very hot boiled water for at least 2 to 3 hours, or overnight for softer fish.

Blend fresh tomatoes, onions, red bell pepper, ginger, and scotch bonnet peppers into a mixture.

Wash the soaked stock fish three times before adding it to the pot.

Add stock fish to the pot with seasoning cubes, half an onion, a little salt, thyme, rosemary, and bay leaves.

Pour water into the pot and cook for about 20 minutes or until the stock fish is halfway soft.

In a saucepan, heat vegetable oil and add onions, seasoning with thyme, and sauté for 3 to 4 minutes.

Add tomato paste to the sautéed onions and stir well.

Add seasoning cubes, bay leaves, paprika, thyme, and curry to the mixture and cook for 5 minutes.

Stir in the blended tomato mixture and add salt to taste, cooking for 10 minutes.

After 10 minutes, add the stock fish to the sauce, stirring gently.

Add half of the stock from the cooked stock fish and a little fresh water to the sauce.

Allow the sauce to cook on low heat for another 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary