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    You are in: Home / Recipes / Fish and Eggplant Stew Recipe
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    Fish and Eggplant Stew

    Fish and Eggplant Stew. Photo by loof

    1/1 Photo of Fish and Eggplant Stew

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    breezermom's Note:

    This recipe comes from West Africa, and is from Classic International Recipes. Because rivers, lakes, and ocean inlets are plentiful here, fish and seafood are used often. It is too "bland" as posted, so I have taken some liberties! Maybe not authentic, but tastier! Revised 06/03/2011.

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    1. 1
      Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
    2. 2
      In a Dutch oven cook the onion and green pepper in hot cooking oil until the onion is tender but not brown. Once the onion is translucent, add the garlic and jalapeno pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until the eggplant is tender.
    3. 3
      Stir in okra and fish pieces. Cover and cook 10 to 15 minutes longer or until the okra is tender and the fish flakes easily when tested with a fork; stir occasionally while cooking.
    4. 4
      Ladle the stew into soup bowls. Spoon some hot cooked basmati rice atop each serving.

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    Ratings & Reviews:

    • on November 21, 2013


      Loved this hearty fish dish! I halved the recipe; I don't care for okra so just used the whole eggplant instead of half of it. I used tilapia and thought it was great for this. I was generous with the red pepper and creole seasoning as we like a bit of heat. Served as you suggested with rice and a salad and enjoyed a great meal - thanks for sharing the recipe!

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    • on June 09, 2011


      This was a different way for us to eat fish. Had a nice flavor. Made for ZWT7 ~Skim into Africa.

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    • on June 01, 2011


      We made this stew using fresh fish we caught. It was a tasty stew and went over well with the whole family, quite filling and a nice fresh taste. We thought it could be a little more spicey, next time we will add more red pepper and possibly some other spices that work well with fish. Made for the ZWT 2011

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    Read All Reviews (4)

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    Nutritional Facts for Fish and Eggplant Stew

    Serving Size: 1 (440 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 195.0
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.8 g
    Cholesterol 41.5 mg
    Sodium 850.1 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 6.5 g
    Sugars 8.7 g
    Protein 20.7 g

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