FISH AND EGGPLANT STEW
This recipe comes from West Africa, and is from Classic International Recipes. Because rivers, lakes, and ocean inlets are plentiful here, fish and seafood are used often. It is too "bland" as posted, so I have taken some liberties! Maybe not authentic, but tastier! Revised 06/03/2011.
Provided by breezermom
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
- In a Dutch oven cook the onion and green pepper in hot cooking oil until the onion is tender but not brown. Once the onion is translucent, add the garlic and jalapeno pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until the eggplant is tender.
- Stir in okra and fish pieces. Cover and cook 10 to 15 minutes longer or until the okra is tender and the fish flakes easily when tested with a fork; stir occasionally while cooking.
- Ladle the stew into soup bowls. Spoon some hot cooked basmati rice atop each serving.
Nutrition Facts : Calories 195.1, Fat 5.8, SaturatedFat 0.8, Cholesterol 41.6, Sodium 850.1, Carbohydrate 17.2, Fiber 6.6, Sugar 8.8, Protein 20.7
LIGURIAN FISH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h17m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed.
- For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.
- Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.
- Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.
EGGPLANT STEW SO GREAT, YOU'LL CLEAN YOUR PLATE!
I coined the name of this recipe. It is an Indonesian recipe(known as "Semur Terong") from an Indian chef, Chef Pawan Jain, from Dubai. I hope you enjoy it!
Provided by Charishma_Ramchanda
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tbsps.
- of oil in a wide skillet on medium flame.
- Add the eggplant slices to the hot oil.
- Lightly saute the eggplant until it is light brownish in colour.
- Remove from flame and drain on clean kitchen paper towels.
- Keep aside.
- Add the remaining oil to the skillet.
- Toss in the shallots and garlic.
- Stir-fry until the raw smell of both is gone.
- Takes about 5-7 minutes on medium heat.
- Add water, soy sauce, Pepper, nutmeg, vinegar and sauce.
- Stir well.
- Allow this sauce to cook for 2-3 minutes.
- Add the fried eggplants.
- Cook for 2-3 minutes more.
- Gently stir the pan or shake it gently several times to mix the eggplants in the prepared sauce, being careful not to break/mash the same.
- Check for seasoning.
- Remove from flame.
- Serve hot with Vegetarian Nasi Goreng (Fried Rice){recipe number:44512} or plain steamed rice.
- Enjoy!
Nutrition Facts : Calories 167.6, Fat 14.3, SaturatedFat 1.1, Sodium 5.6, Carbohydrate 10.3, Fiber 4, Sugar 2.7, Protein 1.7
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