Ingredients with Measurements:
- 1 lb. Nageia fish fillet, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 2 cups fish or chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- Salt and pepper to taste
- 2 tbsp. olive oil
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Serving bowls
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Add the chopped bell peppers and sauté for another 2-3 minutes until softened.
4. Add the diced tomatoes, fish or chicken broth, dried thyme, dried oregano, paprika, cayenne pepper, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
6. Add the Nageia fish fillet pieces to the pot and let them cook for 5-7 minutes until they are cooked through.
7. Stir in the chopped fresh parsley and let the stew simmer for another 2-3 minutes.
8. Taste and adjust the seasoning as needed.
9. Ladle the Nageia fish stew into serving bowls and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 215
- Fat: 9g
- Carbohydrates: 13g
- Protein: 22g
- Sodium: 810mg
- Fiber: 3g
Substitutions for ingredients:
- Any white fish can be used instead of Nageia fish.
- Fresh herbs can be used instead of dried herbs.
- Vegetable broth can be used instead of fish or chicken broth.
Variations:
- Add chopped potatoes or sweet potatoes to the stew for a heartier meal.
- Use different types of bell peppers or add other vegetables like zucchini or carrots.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and Tricks:
- Be sure to cut the fish fillet into bite-sized pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the stew to avoid breaking up the fish pieces.
- Serve the stew with crusty bread for dipping.
Storage Instructions:
- Store any leftover Nageia fish stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley, chopped chives, or a squeeze of lemon juice can be used as garnishes.
Pairings:
- Serve the Nageia fish stew with a side salad or crusty bread.
Suggested Side Dishes:
- Crusty bread
- Side salad with mixed greens and a vinaigrette dressing
Troubleshooting Advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Be sure to cook the fish fillet until it is cooked through to avoid any foodborne illness.
Food History:
- Nageia fish is a type of white fish found in the Pacific Ocean. It is commonly used in Filipino cuisine.
Flavor Profiles:
- The Nageia fish stew is savory, slightly spicy, and has a hint of sweetness from the bell peppers.
Serving Suggestions:
- Serve the Nageia fish stew as a main course for lunch or dinner.
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