|Tomato Sauce||4 cups|
|Knorr bouillon seasoning||1 tsps|
|Cajun seasoning||1 tsp|
|Ground dry pepper||1/2 tsp|
|Vegetable oil||1/4 cup|
My grandma was famous in the family for her fish stew. It was the kind where it was so hot and spicy that it literally burnt your tongue as you ate it, but it was still so delicious that you couldn’t stop eating it.
Mama’s tomato sauce had the tendency to have more habaneros in it than tomatoes. That’s how hot it was. Somehow, everyone still enjoyed it though. Her fish stew is legendary. However, fortunately or unfortunately for you and I, this recipe is a simple fish stew recipe without any burn.
Let’s get right into it.
You will need:
|Tilapia or other fish of your choosing||6|
|Ground Dry Pepper||1/2 tsp|
|Knorr Bouillon Seasoning||1/2 tsp|
- Clean the fish, scrape the skin with a knife to remove any extra scales.
- Add the salt, knorr and pepper, and make sure it covers every area of the fish. This marinates the fish.
- While the fish is marinating, blend your tomato sauce.
- Heat your oil and pour in the tomato sauce. Add in the salt, knorr and Cajun seasoning and let it cook on medium heat for about 25-30 minutes, while stirring occasionally.
- At this point, put in the fish and let it cook on low for about 15 minutes. Fish cooks very quickly, and we don’t want it to disintegrate in the stew, hence the low heat.
- Keep covered. Once the stew starts to bubble again, you can turn it off, and fish stew is ready!
It’s that simple! Watch the video below to see the steps. Subscribe on YouTube to get regular updates for our latest videos!
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