Saturday, March 31, 2012

Fish Stew with a Twist

When the weather is cold, wet and dreary I usually crave a nice bowl of home made hearty stew. 
The kind that is rich with flavour, colours, a good balance of meat and veggies or dumplings and enough sauce to sop up with a chunk of home made bread. Nothing beats that. 
I am sure we all have a "favourite" stew recipe; either our own creation or from someone else. There's chicken stew with the meat falling off the bone, with soft tasty dumplings.  Beef stews on simmer for a few hours for melt in your mouth pieces of beef and potatoes soaked with flavour. Then there's fish stew with a twist.

Tilapia Fish Stew with Rice Noodles

I grew up eating fresh fish; fresh as in there's still signs of the fins, gill, and tail moving; now you can't get any fresher than that. We are fortunate to have a local wharf that we visit during the late spring to late summer to purchase fresh salmon, halibut, shrimp, and black cod. Fresh anything is always better and especially seafood; having it fresh just tastes so much better.

Anyhow back to this dish I made with help from my partner. A combination of South American and  Asian flair. 

Tilapia Fish Stew with Rice Noodles
What you'll need:
2 lbs of tilapia washed and cut into chunks
2 tbsp. olive oil
1 medium size onion coarsely chopped
About 4  leaves of Fresh Thai Basil
3-4 medium size ripe tomatoes diced
1 thumb nail size ginger finely chopped
6-8 bunches of bok choy washed, and chopped into large pieces
2 carrots thinly sliced
4 cups stock
3 squares of dry rice noodles
Pepper to taste

Putting it Together: 
Turn stove on to medium temperature
Add oil, and when heated add onions cooking for about 3 min to caramelize.
Add tomatoes and stock bring to a boil then simmer for 30 min.
Add carrots, ginger, basil and bok choy cooking for 5 min.
Add fish cooking for 3 min then add rice noodles cooking for 5 min.
Add pepper, remove from stove and serve hot.


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