Fresh Fish Stew cooked with Vegetables

[Gimbiya]

Fresh Fish stew with vegetables (Caribbean Stewed fish altered for my Nigerian palate)
 

Fresh fish stew cooked with vegetables.

This fish stew is so delicious one cannot describe it. If you love like Caribbean stewed fish, then,you'll love this in a finger licking way. I left out a few ingredients that I think my local Nigerian palate will not enjoy. Boiled my fish the Nigerian way before adding unlike the Carribean method of just stir frying fish  along with vegetables. These pieces are large and may not cook through the way we like it here. My boiling before adding is just to ensure that my fish cook well well and I have fish stock to make sauce because definitely, my Nigerian palate will enjoy this with a hot plate of boiled rice. The stew is meant to be served as a meal sha but since I'm not really watching my weight at the moment, that alone without boiled rice won't fill me up. So I got a little bit creative and came up with this delicious pot of Nigerian fresh fish stew cooked with colourful assorted vegetables, with my Naija local flavour in there. This pot of fish stew serves 7.
INGREDIENTS:
2 Scallion ( Spring onion)
1 large Red bell pepper (Tatashey)
1 large Shallot (Onion)
1 large Green pepper
1 large Yellow pepper
1 large Orange pepper
3 Scotch bonnet (Ata rodo pepper)
4 medium sized Tomato fruit
1/2 teaspoon Thyme
1/2 teaspoon Black pepper
3 cups Vegetable oil. You can use less
2 medium sized Fresh fish (Croaker)
2 Seasoning cubes
Salt to taste
3 cups Water to boil the fish. You can add more if you like to make more stock

DIRECTION:

1. First dice and chop washed vegetables, wash and boil fish with salt and onion and set aside.
   
   
2. Stir fry some vegetables (Onion, tomatoes, all the peppers, thyme, black pepper, in oil with seasoning and salt for about 3 minutes in medium heat so they don't burn. Check for taste. Should taste really good at this time already, with delicious aroma filling the whole kitchen.
   
   
3. Next, gently add your already boiled fish and stock, with a wooden spoon, shift vegetables and place fish without stirring or just empty sauteed vegetables into the pot of cooked fish for easy transfer. Cover and leave to simmer for about a minute or less. Check again for taste.
   
   
4. Add the spring onion and immediately turn off the heat, if you can do without crushing the fish, then gently stir and mix. Leave to stand for about 3 minutes, let the different tastes and flavours seep into the fish before serving as a meal or with boiled rice, spaghetti or macaroni.