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Fish Fillet Vegetable Stew | Bonless Fish Chunks w/Vegetable

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Ingredients

  • 1 or 2 lbs Fish Fillet (cut big chunks)
  • can Mixed Vegetables (drain water); if using use frozen boiled until tendered.
  • 1 stack of Scallion diced
  • 1 small size Onion diced
  • 1 small Tomato diced
  • 1/2 ripe pepper (Scotch bonnet)
  • ¼ teaspoon of Pimento Seeds
  • Thyme (Fresh pieces together the size of one fingers)
  • 2 tablespoons Coconut Oil ( or Olive oil)
  • ¼ cup of Water
  • 2 tablespoons of Ketchup; in the end.

Cooking Instructions

  1. Peel, wash, and dice seasonings.
  2. Chop fish fillet chunks, and add some seasonings.
  3. Put a pot to heat, with stove gauge on 4, Allowing hot for 40 seconds. Add oil.
  4. Fry fish for 5 to 6 minutes 2 to 3 minutes on each side.
  5. Stir in the diced onions, 10 second later the dice scallion, and then the crushed garlic cloves.
  6. Add seasoning herbal or readymade.
  7. Stir in for 30 seconds, and then add the tuna. Gently Stir in!
  8. Add 1/4 cup of water or less.
  9. Use the pot's lid cover properly and simmering on low for 3 to 5 minutes.
  10. Add the chopped tomatoes, and then the sweet corns near or at the end.
  11. Cover well until ready to serve.
  12. This is couples meals. If you cooking for your family use the larger, Spam.
  13. Eat fish fillet vegetable stew with rice for dinner, starchy foods for breakfast.

Tender Fish Fillets Chunky Vegetable Tomato Stew

Discover how to poach tender fish fillets in a rich, chunky vegetable tomato stew in this simple cooking video. Watch the video to see how to layer your vegetables so they cook without breaking the delicate fish. The complete ingredient listing is exclusively featured in "JAMAICAN FOOD RECIPES" on Amazon, the largest 8x10 cookbook ever published. Please remember to post a 5-star rating and a comment on Amazon to celebrate this monumental book!

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