African Fish Stew

Recipe Ingredients

2 lbs	908g / 32oz	Tilefish steaks (boneless) - cut into 1" chunks
6 cups	1422ml	Water
1/4 cup	15g / 0.5oz	Instant minced onion
2 teaspoons	10ml	Minced garlic
3		Green (unripened) bananas
4 teaspoons	20ml	Salt - divided
1/4 cup	59ml	Vegetable oil
2 1/4 cups	140g / 4.9oz	Chopped tomatoes
3 tablespoons	45ml	Parsley flakes - divided
1		Bay leaf
1/2 teaspoon	2.5ml	Ground red pepper
1/4 cup	59ml	Quick-cooking tapioca
1/4 cup	36g / 1.3oz	Dry bread crumbs
5 cups	1185ml	White potatoes in 1" chunks
5 cups	1185ml	Sweet potatoes in 1/2" chunks
4 cups	948ml	Shredded green cabbage

Recipe Instructions

In custard cup combine 1/3 cup water, onion and garlic; set aside to soften (about 10 minutes). Cut ends from bananas; using a sharp knife cut down "seams". Place bananas in a bowl of warm water; set aside for 10 minutes for easier peeling.  Peel bananas; cut into 1/4-inch thick slices (makes about 3 cups); place in a medium bowl. Add 1 teaspoon salt and enough water to cover; set aside for 10 to 15 minutes.

In a large saucepan heat oil until hot. Add onion mixture; cook until crisp tender, 3 to 4 minutes. Add tomatoes, 2 tablespoons of parsley, bay leaf, red pepper and remaining three teaspoons of salt; cook, stirring frequently until tomatoes are softened, about 4 minutes. Add 6 cups water; heat stew until just below boiling.

In a small bowl combine until smooth, tapioca and 1/2 cup water. Add tapioca mixture and bread crumbs, stirring constantly. Add white and sweet potatoes, cabbage and drained bananas; simmer, uncovered, until vegetables are almost tender, about 35 minutes.

Add fish; cook until firm, about 5 minutes. Remove bay leaf; sprinkle topping of 1 teaspoon parsley.

Hints

Substitutions: Salmon, shark, halibut, haddock or swordfish.

Source:
"New York Seafood Council at http://www.nyseafood.org"

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