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Fish and Eggplant Stew

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“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.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
  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. 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. Ladle the stew into soup bowls. Spoon some hot cooked basmati rice atop each serving.

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