Fish Stew (ingredients, cayenne pepper, pepper, garlic powder)

[lookup138]

I searched and did not find a specific thread to post recipes for fish stew. If there is one then please move this recipe there. Thanks!

Well here it goes!
I visited with some neighbors who wanted to treat me to some of their favorite traditional Asian dishes. Preparation was quick and measurements were not used, of course. So I thought I'd give it a try a few times on my own and I like it. I don't eat it often but I do enjoy it when I make it.

These measurements are approximate, please adjust them as you like.
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Pour these into the pot first:
Approximately 4-5 c. water, 2 small cans tomato sauce, 2 tbsp. EVOO. Bring to boil then add spices below. (You can substitute fresh ingredients for spices)

1. 1 pressed garlic clove or equivalent garlic powder
2. 1/2 c. chopped onion or equiv. onion powder
3. 1/2 tsp.cayenne pepper powder
4. 1/2 tsp. chili powder or paste
5. 1 freshly squeezed lemon or equiv. lemon juice

Cook on Medium Low heat for at least 30 minutes (actually I don't time this part, I check consistency and taste), stir occasionally and check consistency, then add:

1. Fresh fish, thicker the better (Use frozen fish only if you HAVE to)
2. Cooked shrimp (optional)
3. Chinese or any mixture of veggies (fresh or frozen) I use frozen.

Continue cooking for at least 15-20 mins. on medium heat. You may have to adjust the taste and consistency during this time by adding water and other ingredients, if necessary. Serve with a side of rice.

Enjoy!

[netwit]

It sounds great! I'm making a version of it today.

[lookup138]

I should add that the fish stew my neighbors make include Asian yams cut up into cubes.

[lookup138]

Originally Posted by netwit

It sounds great! I'm making a version of it today.

Be sure and post your results. I would love to hear how it turns out.

[Wilson513]

I can't think of the name of the fish stock (paste) product that my gourmet son gets. It is concentrated fish flavor and makes the stews and soups delightful. If anyone else uses it, post up the name. Eventually, I will rmember it.

[STT Resident]

Your son may be using Minor''s Fish Base. Minor's create a variety of bases, all of which are excellent and which I use in my restaurant.

[Wilson513]

Originally Posted by STT Resident

Your son may be using Minor''s Fish Base. Minor's create a variety of bases, all of which are excellent and which I use in my restaurant.

That I will also try.

Here is what number one son is using:

Superior Touch

And:

Superior Touch



I can tell you that these are really good bases. Mix a little of that lobster base into the shallots, white wine and butter prep for pasta and lobster pieces and the dish jumps right out of the pan and onto your plate.

I will try those ones you recommended also. Thanks.

[lookup138]

I haven't tried either one. But I've have heard some good reviews about Minor's and seems like it's used quite a bit in restaurants.

[STT Resident]

Ah yes, the Superior Touch! I've used two of them in a pinch as they're available at a local supermarket - but although they did the trick I think you'll prefer Minor's. Bon appetit!

[jasper12]

At Whole Foods, they have scraps of different types of fish that they sell in a small deli container, makes an excellent fish chowder, using all types of fish, and it is cheap! Why buy a whole filet if you are making soup? This way it is already cut up, and it is really good fish chunks.