RCI-SP.004.0139.001
Fish Stew with Rice
Fish Stew with Rice from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 slices
- 5 tablespoons
- tomato concentrate3 tablespoons
- fish2 lbboned and cut in large pieces
- 1½ pints
- 2 teaspoons
- carrots2 unitsliced
- cabbage½ lbshredded
- sweet potatoes2 smallcut in 1-inch cubes
- ¼ lb
- 1 lb
Method
1
Heat the oil in a large pot over medium-high heat, then add the onion slices and sauté for 2-3 minutes until softened and fragrant.
2
Stir in the tomato concentrate and cook for 1 minute to combine with the oil and onion, allowing the flavors to meld.
3
Pour in the water and bring to a boil, then add the salt and stir well to dissolve.
4
Add the sliced carrots and sweet potato cubes to the boiling liquid and simmer for 5 minutes.
5 minutes
5
Add the shredded cabbage and okra to the pot, stirring to distribute evenly, and continue simmering for 5 minutes.
5 minutes
6
Gently place the boned fish pieces into the simmering stew, taking care not to break them apart, and cook for 12-15 minutes until the fish is opaque and cooked through.
13 minutes
7
Taste the stew and adjust the salt as needed, ensuring all vegetables are tender and the fish flakes easily with a fork.
8
Divide the cooked rice among four serving bowls and ladle the fish stew and broth generously over the rice, ensuring each portion includes fish, vegetables, and broth.