RCI-SF.005.0007.001
Brown Fish Stew
300px| Brown Fish Stew
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fish2 lb(snapper, dolphin, kingfish, etc, cut into 1 inch slices)
- onions2 unitmed to large, cut into thick and thin slices.
- green pepper1 unitdiced
- hot pepper1 unitseeds removed, diced
- 1 unit
- ¼ tsp
- fat for frying1 unit
- 2 tbsp
- water1 unitfish broth, vegetable broth, light beef or other available stock
- 1 tbsp
Method
1
Heat the fat in a large, heavy-bottomed pot or cast iron skillet over medium-high heat until shimmering, about 2 minutes.
2
Season the fish slices generously with salt and ground black pepper on both sides. Working in batches to avoid overcrowding, sear the fish in the hot fat for 2-3 minutes per side until the exterior is browned and slightly caramelized. Transfer the browned fish to a plate.
3
In the same pot, melt the butter over medium heat. Add the thickly sliced onions and cook, stirring occasionally, for 5-7 minutes until they begin to soften and turn golden brown.
4
Sprinkle the flour evenly over the onions and stir constantly for 1-2 minutes to cook off the raw flour taste and create a light roux base.
5
Add the diced green pepper, hot pepper, and thinly sliced onions to the pot. Stir well and cook for 2-3 minutes until the peppers begin to release their aroma.
6
Pour in the broth or stock, stirring to incorporate any browned bits from the bottom of the pot. Return the browned fish to the pot along with any accumulated juices.
7
Bring the stew to a gentle simmer over medium heat. Reduce heat to low and simmer uncovered for 20-25 minutes, allowing the flavors to meld and the stew to thicken slightly. The fish should be tender and cooked through.
8
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in bowls with the broth and vegetables.