Quick and Easy Roasted Fish Stew On Rice
Try this Quick and Easy Roasted Fish Stew On Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- salt to taste
- 1 bay leaf
- i large roasted or smoked and flaked mackerel (any
- 6 small to medium plum tomatoes
- 2 red tatase i.e. bell peppers
- 1 green or yellow tatase
- 6 habaneros peppers i.e. ata-rodo
- 1 1/2 onions(slice the half and set aside)
- 2 tbsps crayfish
- 1/2 cup oil (eye ball less or more)(i used a palm oil and
- bouillon(optional)
- Carbohydrate 0.00437325 g
- Cholesterol 0 mg
- Fat 0.000487666666666667 g
- Fiber 0.00153416662216187 g
- Protein 0.000443916666666667 g
- Saturated Fat 0.000133 g
- Serving Size 1 1 Serving (2g)
- Sodium 581.371341666667 mg
- Sugar 0.00283908337783814 g
- Trans Fat 0.000125416666666667 g
- Calories 0 calories
Roughly blend the tomatoes, peppers, and the one onion. Pour into a fine mesh sieve to drain out the excess liquid.Heat the oil until very hot but not to bleach. Pour in the sliced onion along with the bay leaf and sauté until translucent. Stir in the crayfish and leave to mix in for about another minute. Pour in the tomato and pepper mix and stir. Season with salt and or bouillon and cook until the oil floats to the top. Add in the fish and stir. Cook for another 5 minutes. Remove the pot from the heat, drain out any excess oil, set aside and serve with rice and or fried plantains
