East African Fish Stew Food

EASY FISH STEW

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Add onion, celery and chili powder, sauté 3 minutes or until tender.
• Stir in the corn, Worcestershire sauce, diced tomatoes, 2 cups water, cook for 10 minutes.
• Add the fish, and cook for 3 minutes or until fish is done.
• Taste and add salt and cayenne pepper to taste.
• Stir in parsley.

AFRICAN POMPANO FISH STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix seafood seasoning and ground yellow pepper together in a small bowl. Place tomato paste in another bowl and mix in 1/2 of the seasoning mixture; set aside.
• Clean fish and pat dry. Season both sides with the remaining seasoning mixture. Place on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, heat oil in a Dutch oven. Add onion, carrots, bell peppers, sweet potato, and garlic. Stir well and cook until vegetables begin to soften 3 to 5 minutes. Stir in the reserved tomato paste mixture until well combined.
• Add diced tomatoes and juice; stir well. Stir in seafood stock. Lower heat, cover with a lid, and simmer until sweet potatoes are soft, but not mushy, 5 to 8 minutes.
• Add fish to the pot. Put the lid back on and simmer for 5 minutes. Taste and adjust seasoning if needed.

SWEET LENTIL STEW (EAST AFRICA)

Steps:

• Cook lentils as directed by pkg until soft. Drain.
• Combine lentils and everything else. Stir well. Bring to a boil. Simmer, uncovered, until liquid thickens.