Delicious fish stew with CREAM SAUCE
This delicious one-pot dish is all about the sumptuous flavours of fish. Here is a perfect and easy recipe to make with mouth-watering results every time. Ingredients: • 1kg assorted
This delicious one-pot dish is all about the sumptuous flavours of fish. Here is a perfect and easy recipe to make with mouth-watering results every time.
• 1kg assorted white fish roughly cut (such as tilapia or Nile perch)
• 2 white onions, sliced
• 15ml/ 1 tablespoon chopped fresh parsley, plus a few leaves to garnish
• 225g mushrooms
• 225g fresh skinned tomatoes, chopped
• 10ml /2 teaspoon flour
• 15g butter/ margarine
• 300ml fish stock
• 150ml fresh cream
• Salt and freshly ground black pepper
Step one: Place the fish in a stewing pot with parsley, mushrooms, tomatoes, salt and pepper to taste.
Step two: In a separate bowl, work the flour into the butter with a fork. Heat the fish stock and stir in the flour and butter mixture, a little at a time. Cook, stirring, until it has thickened slightly.
Step three: Add the fish stock mixture and cream to the fish and mix gently. Cover and bring to boil. Reduce the heat and simmer until fish is cooked through.
Step four: Serve at once with starch of choice like rice, chapati, mukimo, boiled potatoes, mashed potatoes or ugali
Serves four to six
Fish stock forms the basis of many dishes, particularly fish soups and sauces. It is usually made with fish bones and fish heads and finely chopped mirepoix, which is a mixture of chopped vegetables such as carrots, celery and onions. This fish stock should be simmered for 20 to 25 minutes; cooking longer than that spoils the flavour. Make sure fish, which is classified as white meat, is well cooked to avoid food poisoning.
Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100°C or 212 °F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has almost ceased, typically a water temperature of about 94 °C (200 °F).