5 tips for making tilapia fish stew
Wow! I have not posted on my blog for such a long time. I think I just got lazy and unmotivated. I decided to just jump back in because I’ve missed this so much. Firstly, a huge HELLO to all the people that have recently subscribed to my email list. I was so excited to see so many of you subscribe. Thank you so much .
Just a little introduction to my new friends, my name is Vimbayi, I’m a Zimbabwean Christian wife, mom to now two boys, sister, daughter and friend. I live in the state of Texas, in the south-central region of the United States. My kitchen is one of my happy places. I love to cook (and eat), share and try out various recipes. I recently transitioned to natural hair and I’ll be sharing a little about that journey soon. Welcome to my little world, grab a snack and I hope you stick around.
Like many Zimbabwean households, fish stew is a staple in my own. I cook it almost every week. It’s my dad’s favorite meal and my husband’s too. I’m not an expert but I have been cooking it in my home for years now and today I’ll be sharing some of my favorite tips that have helped me achieve success in my ‘fishy’ endeavors. Also check out my recipe here which I posted about a year ago. Note, this is fish stew made using whole tilapia cut into pieces.
- Use a non-stick pan.
Cooking fish stew can be a very daunting task. From the fish sticking to the pan, to it breaking apart easily. Using a non-stick pan helps tremendously. If your fish happens to stick even while using a non-stick pan, lifting the pan from your cooker and giving it a gentle shake now and again helps unstick it. - Use a wide pan.
Using a wide pan ensures that your fish pieces cook evenly and in a single layer. Avoid stacking your fish pieces which can lead to more handling and breaking apart. - Season before cooking.
I usually season my fish with salt and pepper and set it aside while I cook the tomato soup. This sort of marinates the fish before cooking. I also season my tomato soup before adding the fish. This is just another way to prevent constant mixing of the stew to distribute seasoning evenly. P.S Take note of how much salt you add at each step to prevent oversalting. - Do not flip it over.
Leave your fish alone. Trust the process. You don’t need to turn it over. Resist the urge. It’s very delicate. Don’t say I didn’t tell you LOL. If I feel the need to add flavor to the surface of the fish, I spoon some sauce and baste the tops of the fish while cooking. - Add your fish toward the end
Fish stew in most African countries is cooked in a rich tomato sauce. I like to add my fish pieces toward the end, that is, after my tomato sauce/soup is almost cooked through. I’ll let it simmer on low – medium heat for 20-25 minutes. This ensures I handle it less and it remains intact.
What are some of your tips for cooking tilapia fish stew? How often do you make it in your home?
