Red Pepper Fish Stew Recipe by Shivonne
Cooking Instructions 60 mins 1 Blend tin of chopped tomatoes, 1 onion, 2 scotch bonnets & red bell pepper until smooth and set aside 2 Add water to a pot, with fish seasoning (alongside any other seasoning, to taste) and boil for 4-5 minutes, remove the fish and place aside but keep water. 3 In a large pot, on high heat, add vegetable oil, alongside with chopped fresh tomatoes and onion. 4 Lower heat and add red palm oil along with 1 Maggi cube and hot curry powder and all purpose seasoning, simmer for 15 minutes 5 Put the pot back on high heat and cook on a high heat for a further 5 minutes, stirring frequently. 6 (Be careful) add blended peppers to the pot and keep on a high heat and cook for a further 20 minutes, half way, add the rest of the curry powder, all purpose seasoning and the other Maggi cube, also add a pinch of salt and boil. 7 Whilst the pot is boiling, place the boiled fish on a tray, season, and bake in the oven for approximately 10 minutes 8 Add the remaining water that the fish was boiled in and simmer for a further 10 minutes, stirring. (At this point you can taste the stew and add any additional seasoning to taste) 9 Remove the fish from the oven and place inside the stew and simmer on a very low heat for a further 10 minutes, cover the pot with a lid during this time. 10 Serve with white rice and plantain and enjoy! 1 Blend tin of chopped tomatoes, 1 onion, 2 scotch bonnets & red bell pepper until smooth and set aside 1 Blend tin of chopped tomatoes, 1 onion, 2 scotch bonnets & red bell pepper until smooth and set aside 2 Add water to a pot, with fish seasoning (alongside any other seasoning, to taste) and boil for 4-5 minutes, remove the fish and place aside but keep water. 2 Add water to a pot, with fish seasoning (alongside any other seasoning, to taste) and boil for 4-5 minutes, remove the fish and place aside but keep water. 3 In a large pot, on high heat, add vegetable oil, alongside with chopped fresh tomatoes and onion. 3 In a large pot, on high heat, add vegetable oil, alongside with chopped fresh tomatoes and onion. 4 Lower heat and add red palm oil along with 1 Maggi cube and hot curry powder and all purpose seasoning, simmer for 15 minutes 4 Lower heat and add red palm oil along with 1 Maggi cube and hot curry powder and all purpose seasoning, simmer for 15 minutes 5 Put the pot back on high heat and cook on a high heat for a further 5 minutes, stirring frequently. 5 Put the pot back on high heat and cook on a high heat for a further 5 minutes, stirring frequently. 6 (Be careful) add blended peppers to the pot and keep on a high heat and cook for a further 20 minutes, half way, add the rest of the curry powder, all purpose seasoning and the other Maggi cube, also add a pinch of salt and boil. 6 (Be careful) add blended peppers to the pot and keep on a high heat and cook for a further 20 minutes, half way, add the rest of the curry powder, all purpose seasoning and the other Maggi cube, also add a pinch of salt and boil. 7 Whilst the pot is boiling, place the boiled fish on a tray, season, and bake in the oven for approximately 10 minutes 7 Whilst the pot is boiling, place the boiled fish on a tray, season, and bake in the oven for approximately 10 minutes 8 Add the remaining water that the fish was boiled in and simmer for a further 10 minutes, stirring. (At this point you can taste the stew and add any additional seasoning to taste) 8 Add the remaining water that the fish was boiled in and simmer for a further 10 minutes, stirring. (At this point you can taste the stew and add any additional seasoning to taste) 9 Remove the fish from the oven and place inside the stew and simmer on a very low heat for a further 10 minutes, cover the pot with a lid during this time. 9 Remove the fish from the oven and place inside the stew and simmer on a very low heat for a further 10 minutes, cover the pot with a lid during this time. 10 Serve with white rice and plantain and enjoy! 10 Serve with white rice and plantain and enjoy! 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