How to make Spicy Fisherman's Stew

How to make Spicy Fisherman's Stew

Combining a mix of seafoods - fish chunks, crabs, lobsters the works, this is the perfect weekend recipe.
  • Published:
    (9jafoodie)
    Harmattan is back in full force and there's no better time for spicy food than the cold harmattan nights.
    If you like spicy food, the spicy fisherman's stew is bound to tickle your fancy. Combining a mix of seafoods - fish chunks, crabs, lobsters the works, this is the perfect weekend recipe.
    In addition, the fisherman's stew with its combination of protein and mineral-rich seafood is as healthy as it gets.
    Check out this great recipe courtesy 9jafoodie.
    What you need:
    • 4 cups stew base (pureed and boiled tomato, pepper, bonnet peppers - atarodo and onions)
    • 8 cups mixed seafood (fish chunks, crab, lobster, muscles, squid etc) (cleaned)
    • 1 tablespoon peppersoup spice (optional)
    • 1 medium onion - minced
    • 2 scotch bonnet peppers (ata-rodo) minced
    • 4 garlic cloves – minced
    • Thumb size fresh ginger – minced
    • 2 cups cubed tomatoes
    • 3 tablespoons vegetable oil
    • Seasoning cubes (optional)
    • Salt – to taste
    www.greenwayenterprise.blogspot.com  (9jafoodie)

    Directions:
    • Properly season seafood with some salt and 1 maggi cube. Set aside.
    • Place a large pan on medium heat and add in the oil. As soon as the oil is hot, add in onions, garlic and ginger. Stir fry until onion is fragrant. Add in stew base, chopped tomatoes, maggi, salt, peppersoup spice and 6-7 cups of water. Stir.
    • Cover and allow to simmer for 20 minutes
    • (Note: If using potatoes, add cleaned chopped potatoes in at this point)
    • Uncover the broth and add in the seafood. Stir. Simmer uncovered for another 10 minutes.
    • Adjust broth for seasoning and remove from heat.
    • Serve warm.

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