South American Style Fish Stew
Inspired by a Columbian Fish Stew
3 T olive oil
3 cloves of sliced garlic
1 med white and 1 med red onion chopped.
1 green, red or yellow pepper chopped and seeds removed
2 peel tomatoes cut up in small chunks
1 hot pepper of your choice, whole or chopped
2 mid size sweet potatoes peeled and cut into approx 1 inch cubes
1/3 lb of okra, tops removed and quartered lengthwise
3 cups of vegetable or fish stock
1 T Cumin
1 green plantains cut in 1 inch slices
½ lb of medium shrimp cleaned and de-veined.
1 lb of white meat boneless fish
1 C of cilantro leaves
Juice of a lime
Salt and pepper to taste
Roast the garlic in the olive oil until faintly brown. Add the onions and sauté until transparent. To this add the chopped peppers and sauté around 3 min. Continue to add the chopped tomato, hot pepper and okra.
Throw about 3 tablespoons of fresh cilantro and 1 T of cumin into the stew mixture. Cook for about 5 to 7 min. Add the stock to the stew heat on low and stir for about 10 min. Add the 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.