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African Fish Stew Recipe

by Global Cookbook

Ingredients

2 lb tilefish steaks (boneless) cut into 1" chunks 6 c. water 1/4 c. instant chopped onion 2 tsp chopped garlic 3 x green (unripened) bananas 4 tsp salt divided 1/4 c. vegetable oil 2 1/4 c. minced tomatoes

3 Tbsp. parsley flakes divided 1 x bay leaf 1/2 tsp grnd red pepper 1/4 c. quick-cooking tapioca 1/4 c. dry bread crumbs 5 c. white potatoes in 1" chunks 5 c. sweet potatoes in 1/2" chunks 4 c. shredded green cabbage

Directions

1. In custard c. combine 1/3 c. water, onion and garlic; set aside to soften (about 10 min). Cut ends from bananas; using a sharp knife cut down "seams". Place bananas in a bowl of hot water; set aside for 10 min for easier peeling.
2. Peel bananas; cut into 1/4-inch thick slices (makes about 3 c.); place in a medium bowl. Add in 1 tsp. salt and sufficient water to cover; set aside for 10 to 15 min.
3. In a large saucepan heat oil till warm. Add in onion mix; cook till crisp tender, 3 to 4 min. Add in tomatoes, 2 Tbsp. of parsley, bay leaf, red pepper and remaining three tsp. of salt; cook, stirring frequently till tomatoes are softened, about 4 min. Add in 6 c. water; heat stew till just below boiling.
4. In a small bowl combine till smooth, tapioca and 1/2 c. water. Add in tapioca mix and bread crumbs, stirring constantly. Add in white and sweet potatoes, cabbage and liquid removed bananas; simmer, uncovered, till vegetables are almost tender, about 35 min.
5. Add in fish; cook till hard, about 5 min. Remove bay leaf; sprinkle topping of 1 tsp. parsley.
6. This recipe yields 9 two-c. servings.
7. Substitutions: Salmon, shark, halibut, haddock or possibly swordfish.

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