African Fish Stew Recipe

• 2 lb tilefish steaks (boneless) cut into 1" chunks
• 6 c. water
• 1/4 c. instant chopped onion
• 2 tsp chopped garlic
• 3 x green (unripened) bananas
• 4 tsp salt divided
• 1/4 c. vegetable oil
• 2 1/4 c. minced tomatoes
• 3 Tbsp. parsley flakes divided
• 1 x bay leaf
• 1/2 tsp grnd red pepper
• 1/4 c. quick-cooking tapioca
• 1/4 c. dry bread crumbs
• 5 c. white potatoes in 1" chunks
• 5 c. sweet potatoes in 1/2" chunks
• 4 c. shredded green cabbage

1. In custard c. combine 1/3 c. water, onion and garlic; set aside to soften (about 10 min).
2. Cut ends from bananas; using a sharp knife cut down "seams".
3. Place bananas in a bowl of hot water; set aside for 10 min for easier peeling.
4. Peel bananas; cut into 1/4-inch thick slices (makes about 3 c.); place in a medium bowl.
5. Add in 1 tsp.
6. salt and sufficient water to cover; set aside for 10 to 15 min.
7. In a large saucepan heat oil till warm.
8. Add in onion mix; cook till crisp tender, 3 to 4 min.
9. Add in tomatoes, 2 Tbsp.
10. of parsley, bay leaf, red pepper and remaining three tsp.
11. of salt; cook, stirring frequently till tomatoes are softened, about 4 min.
12. Add in 6 c. water; heat stew till just below boiling.
13. In a small bowl combine till smooth, tapioca and 1/2 c. water.
14. Add in tapioca mix and bread crumbs, stirring constantly.
15. Add in white and sweet potatoes, cabbage and liquid removed bananas; simmer, uncovered, till vegetables are almost tender, about 35 min.
16. Add in fish; cook till hard, about 5 min.
17. Remove bay leaf; sprinkle topping of 1 tsp.
18. parsley.
19. This recipe yields 9 two-c. servings.
20. Substitutions: Salmon, shark, halibut, haddock or possibly swordfish.

tilefish steaks, water, onion, garlic, green, salt, vegetable oil, tomatoes, parsley, bay leaf, red pepper, quickcooking tapioca, bread crumbs, white potatoes, sweet potatoes, green cabbage

Taken from cookeatshare.com/recipes/african-fish-stew-62604 (may not work)