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Recipe of Speedy Fresh Stock Fish Stew

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Fresh Stock Fish Stew

Before you jump to Fresh Stock Fish Stew recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some changes. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. The kitchen area is a good place to start saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. You can certainly save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. You can certainly reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own provides you with many small methods by which energy and money can be saved. Eco-friendly living is not that difficult. It's concerning being practical, usually.

We hope you got insight from reading it, now let's go back to fresh stock fish stew recipe. To cook fresh stock fish stew you only need 9 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Fresh Stock Fish Stew:

  1. Get 12 of fresh tomatoes.
  2. You need 1 kg of fresh stock fish.
  3. Use 5 of tatashe.
  4. You need 2 of bulb onions.
  5. Prepare 4 of fresh pepper.
  6. Use 4 of maggi cube.
  7. Use to taste of salt.
  8. Take 1 tsp of curry powder.
  9. Get of ginger.

Steps to make Fresh Stock Fish Stew:

  1. Wash tomatoes, tatashe, pepper, ginger and onions; blend and parboil tomatoes paste; once its dried out turn off heat and set aside.
  2. Wash fish and spice to your desired taste and parboil once its done turn off heat and set aside (you can desired to fry the fish while its still fresh in place of the boiled fish).
  3. Heat up a pot, add oil once the oil is hot add the blended paste and fry till the sour taste goes off, add maggi, salt and curry powder, stir and finally add your boiled fish and fish stock if you wish..
  4. Lower heat and allow it simmer for another 5 to 8mins; turn off heat and serve with white rice.

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