African Fish Stew Recipes

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.

Steps:

• Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add seafood stock and tomato paste. Add bok choy, garlic, gumbo file, salt, pepper, and saffron; cook and stir until well incorporated, about 5 minutes. Add tilapia. Let simmer until flavors blend and fish flakes easily with a fork, 15 to 20 minutes.

Steps:

• In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot.
• Boil 4 cups of water and add to the pot with the vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes.
• Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
• Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
• Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
• Remove the bay leaf.
• Add salt and pepper to taste.